This isn’t the recipe I intended to bring you today. I had been working on a cake recipe. I won’t go into the details about this particular cake right now. What I will tell you is that my current oven is awful, so awful I sometimes feel like crying. I can manage roasting some potatoes or even baking muffins. But when it comes to a cake, especially a wheat free cake, it’s failure every time. I know it’s not me or the recipe because I have baked it successfully in my old oven. So instead of cake today, we will cook prawns on the barbeque.
For me, these prawns are the kind of food that is all about summer in Australia. It’s the sort of dish I can imagine fitting in nicely with the Christmas spread. It makes a delicious starter or finger food, which is how we enjoy it the most, sharing the plate around as we spend time outdoors.
The prawns are flavoured with some coriander and spice and a squeeze of lime. A short time to marinate and they’re ready to throw on the barbeque. While waiting, I whisk up a mayonnaise that’s spiked with little more lime. Give the mayonnaise a go; it’s not difficult. Just remember to add the oil in a very thin stream. If the thought of whisking for 5 minutes puts you off, use a blender or stick mixer. I know some might think it’s a lot of oil, but I’m not suggesting you eat this mayonnaise every day. And if you really can’t do it you can buy some mayonnaise and add the flavours.
One more thing…I just wanted to say a big THANK YOU to everyone who has joined me on this low FODMAP journey. After just 3 months this little community has grown to over 250 people and we will soon be getting organised for a second print of The low FODMAP cookbook! I love hearing your feedback and appreciate the kind comments that have been sent. If this is your first visit, welcome and don’t forget to join us to receive your free Low FODMAP.com updates.
Use whichever prawns are fresh and local to you. We had approximately 15 prawns but this marinade could easily take more, I’d say up 750g.
Look for coriander that hasn’t had the roots trimmed off. If you can’t find it then finely chop some leaves.
Sambal Oelek is a chilli paste common in south eastern Asian countries that generally has no onion or garlic. This recipe uses very small quantities, but if you prefer it can be omitted.
500g prawns in their shells
2 teaspoons finely chopped coriander root (approximately 4 roots)
2 teaspoons sweet paprika
1 tablespoon garlic infused olive oil
1 teaspoon sambal oelek, optional
juice of 1 lime
2 egg yolks
juice and finely grated zest of half lim
2/3 cup lightly flavoured oil
½ teaspoon sambal oelek, optional
¼ teaspoon brown sugar
Remove the shells from the prawns, leaving the tails on; the make a good handle when serving as a finger food. Combine the prawns with the coriander root, paprika, garlic infused oil, sambal oelek if using and lime juice; stir well. Leave the prawns in the fridge to marinate for 20-30 minutes.
To make the mayonnaise, whisk the yolks, salt and juice together in a large bowl. Sit the bowl on top of a tea towel to stop it sliding around. As you are whisking the yolks start adding the oil in a thin stream. Continue whisking until you have added all the oil and the mayonnaise is thick and creamy. Stir through the sambal oelek and brown sugar. Taste to check if it needs anymore salt or lime juice.
Preheat a flat barbeque plate to high heat. Cook the prawns 1-2 minutes on each side until they turn opaque. Serve with the lime mayonnaise and lime wedges.