Churrasco prawns with Aji sauce

In Brazil, churrasco is a term for barbeque, with the meat or seafood of choice commonly grilled on skewers. In this case, the grilled prawns are teamed with a Peruvian aji sauce, which consists of sweet onion and jalapenos. 

This is an edited extract from Lyndey Milan’s Taste of Australia, published by Hardie Grant, RRP $39.95

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1 kg large raw prawns, peeled and deveined, heads removed, tails intact
wooden skewers, soaked in cold water or placed in the freezer for 30 minutes
extra-virgin olive oil for brushing

4 green jalapeno chillies, seeded
3 spring onions (scallions), roughly sliced
¼ cup roughly chopped coriander
(cilantro) stems and leaves
2 tablespoons red wine vinegar
½ teaspoon grated lime zest
2 teaspoons lime juice
2 teaspoons extra-virgin olive oil
salt and freshly ground black pepper


  1. For the aji sauce, place the jalapeños, spring onion and coriander in a small food processor and process until finely chopped.
  2. Add the red wine vinegar, lime zest and juice and oil and continue to process until smooth. Season with salt and pepper.
  3. Preheat a barbecue or chargrill pan to high.
  4. For the prawns, insert a wooden skewer at the tail and push through the length of the prawn. Brush the prawns with oil and cook on the barbecue or in the chargrill pan for 2 minutes each side or until cooked through.
  5. Serve with the aji sauce.