Zesty Tiger Prawn Skewers With Lime Aioli

30m
Prep Time
10m
Cook Time
40m
Ready In

Recipe: #30675

October 16, 2018



"From our weekday newspaper The West Australian. Times are estimated. They recommend the aioli is great as a dipping sauce for potato wedges."

Original is 9 servings

Nutritional

  • Serving Size: 1 (121.7 g)
  • Calories 107.5
  • Total Fat - 4.8 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 67.8 mg
  • Sodium - 448.1 mg
  • Total Carbohydrate - 10.8 g
  • Dietary Fiber - 1.5 g
  • Sugars - 1.7 g
  • Protein - 7.4 g
  • Calcium - 49.3 mg
  • Iron - 0.5 mg
  • Vitamin C - 15.1 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Begin by making the aioli by putting the amyo into a small mixing bowl and finely grate in one of the garlic cloves and then add the lime zest and juice and the mustard and whisk the mixture together to combine.

Step 2

Taste - it should be garlicky and zesty, so if you think it neeeds another garlic clove or squeeze of lime, go for it and then season with salt and pepper and spoon into a pretty serving bowl.

Step 3

For marinade, put the garlic, lime zest and juice into a shallow bowl and season well with salt and pepper and add your prawns, toss to coat them in the marinade and allow them to sit for 10 minutes and heat a griddle pan or the barbecue until very hot.

Step 4

Thread the prawns on to wooden skewers - if you are making them for a crowd as part of a party buffet, snap long skewers in half and thread 2 prawns on each half skewer.

Step 5

Pole a wedge om lime on to each skewer and dab the vegetable on to a was of kitchen paper and wipe over the griddle pan or barbecue grate, just to give a light coating.

Step 6

Grill the skewers for 2 to 3 minutes per side, or until prawns are bright pink and have firmed up.

Step 7

Serve on a big platter with the aioli for dipping.

Step 8

The hot lime wedges on each ckewer are great for squeezing over the top, too.

Step 9

Essentila equipement, if you are using wood skewers, soak them for 30 minutes before you use them, to ensure they don't burn.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the shrimp, choose tiger prawns that are firm to the touch and have a mild, sweet smell.
  • For the garlic in the aioli, use fresh garlic cloves for the best flavor.

  • Substitute shrimp with scallops for a more delicate flavor. The benefit of this substitution is that scallops have a mild, sweet flavor that will complement the zesty marinade and aioli.
  • Substitute vegetable oil with coconut oil for a tropical flavor. The benefit of this substitution is that coconut oil will add a subtle tropical flavor that will enhance the flavors of the marinade and aioli.

Spicy Coconut Prawn Skewers Replace the marinade ingredients with a mixture of 1/2 cup of coconut cream, 2 tablespoons of curry powder, 1 teaspoon of ground ginger, 1/4 teaspoon of cayenne pepper, 1 teaspoon of garlic powder and 1/4 teaspoon of sea salt. Marinate the prawns in this mixture for 30 minutes before threading onto the skewers and grilling as per the original recipe.



Roasted Sweet Potato Wedges - Roasted sweet potato wedges are the perfect side to these zesty tiger prawn skewers. The sweet and savory flavors of the potato wedges will complement the prawns and the lime aioli dipping sauce. Plus, they are easy to prepare and require minimal ingredients.


Grilled Asparagus with Lemon:

Grilled Asparagus with Lemon is a great side dish to serve with these zesty tiger prawn skewers. The asparagus is lightly grilled to bring out its natural sweetness, and the addition of fresh lemon juice gives it a bright and zesty flavor. The asparagus pairs perfectly with the prawns and the lime aioli dipping sauce, and it requires minimal ingredients and preparation time.




FAQ

Q: How long should I soak the wooden skewers?

A: Soak the wooden skewers for 30 minutes before using them to ensure they don't burn.



Q: What is the best way to store wooden skewers?

A: Wooden skewers should be stored in a cool, dry place away from direct sunlight. Make sure to keep them in an airtight container.

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Fun facts:

The recipe for Zesty Tiger Prawn Skewers with Lime Aioli is inspired by the traditional French dish called "Gambas au Beurre d'Aïoli". It is a classic seafood dish popularized by the French chef, Paul Bocuse, who was known as the "Pope of French Cuisine".

The use of limes in this recipe is thought to have been inspired by the celebrity chef, Jamie Oliver. He is well known for his use of limes in many of his recipes, as he believes it adds a burst of flavor to any dish.