Prawns are a great Aussie Christmas tradition. This fine dining-inspired recipe for prawns comes with a velvety smooth hollandaise sauce, which also goes well with poultry and steak. Prawns can be barbecued, grilled in a pan or even bought cooked and peeled for convenience.






Skill level

Average: 4 (3 votes)


  • 12 large raw green or banana prawns
  • 2 tbsp macadamia oil
  • ½ tsp dried lemon myrtle


  • ⅛ cup macadamia oil
  • ½ tsp dried lemon myrtle
  • 2 egg yolks
  • 1 tbsp lemon juice
  • ½ tsp vanilla bean paste
  • 1 tsp honey

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time 15 minutes

Split the prawns vertically in half (do not cut through the shell) from the belly side with a sharp knife and place in a clean bowl. Mix together oil and dried lemon myrtle. Pour over the prawns and toss gently with tongs to spread the marinade evenly around. Allow to marinate for 15 minutes in the fridge.

Meanwhile, prepare the hollandaise. Place oil and lemon myrtle in a small pan on low heat. Cook until the herbs begin to sizzle. Remove from heat and set aside.

Place egg yolks and lemon juice into a food processor or measuring jug and pulse or whisk with an electric whisk until pale and slightly foamy. Add vanilla bean paste and honey. Continue to whisk or pulse as you add the warm oil in a thin trickle (reserving the last tablespoon or so that may contain the herbs to pour over prawns just before grilling). Set Hollandaise aside until serving.

Preheat the barbecue or grill pan until hot, cook prawns for 3 minutes on each side.

To serve, arrange cooked prawns on a platter decorated with some salad greens and serve with the hollandaise for dipping.



• You can find lemon myrtle at good delicatessens or where a range of spices are sold, otherwise online at Herbie’s Spices ground or whole.


Recipe from Wholesome Cook by Martyna Angell, with photographs by Martyna Angell (Guilt-free Desserts, $15, eBook).