In this recipe, lemon myrtle is used as a substitute for lemongrass, which is more typically used in prawn marinades in Vietnamese cuisine.
- 8 x 20 cm bamboo-oiled skewers
- 8 fresh large (size 10/15) green king or tiger prawns, heads and tails intact
- olive oil
- 2 tbsp young lemon myrtle leaves, finely chopped
- 1 tbsp chilli sauce
- 2 tbsp minced garlic
- 2 tbsp finely chopped golden (red) shallots
- 300 ml fish sauce
- 300 ml lemon juice
- 400 ml light olive oil
- 2 tsp black pepper
- 250 g fresh red chillies palm vinegar
- 1 tsp minced garlic
- 1 tsp chopped lemongrass
- salt and pepper
Lemon myrtle mayonnaise
- 1 cup olive oil
- 1 egg yolk
- ½ tsp garlic
- lemon myrtle
- 1 tsp lemon juice, to taste
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 30 minutes
Blend marinade ingredients to make a smooth sauce.
To prepare prawns, trim off legs and whiskers then slit along the back and remove digestive tract with the skewer. Thread the skewer along the belly from its tail to its head.
Cover the skewered prawns with marinating sauce and leave for 30 minutes.
Meanwhile, to make chilli sauce, cover chillies with palm vinegar in a saucepan. Add garlic and lemongrass, then salt and pepper to taste. Bring all ingredients to the boil and when cool, blend into a smooth paste.
To make lemon myrtle mayonnaise, process 1 cup olive oil and 1 egg yolk. Then add garlic and lemon myrtle, plus lemon juice to taste.
Arrange the skewers on a tray and brush them with olive oil. Grill briefly under very hot griller until bright red. Turn them over and brush with more oil and grill the other side. Do not overcook.
Serve with chilli sauce and a little lemon myrtle mayonnaise.