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
Visit Lyndey's website here: lyndeymilan.com
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
- For the aji sauce, place the jalapeños, spring onion and coriander in a small food processor and process until finely chopped.
- Add the red wine vinegar, lime zest and juice and oil and continue to process until smooth. Season with salt and pepper.
- Preheat a barbecue or chargrill pan to high.
- 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.
- Serve with the aji sauce.