Chilli soy prawns with ponzu aioli

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Chilli soy prawns with ponzu aioli
  • 0:30 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Try this summer barbecue recipe of chilli soy prawns with ponzu aioli.

Featured in
Nutrition information, Starters recipes

Ingredients

  • 2 tablespoons ponzu sauce (see notes)
  • 12 large green prawns
  • 300g aioli (see notes)
  • Lime wedges, to serve
  • Snow pea tendrils (optional – see notes), to serve

Chilli soy marinade

  • 2 small red chillies, seeds removed, finely chopped
  • 2 tablespoons light soy sauce
  • 1/3 cup (80ml) oyster sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons palm sugar
  • 2 garlic cloves, finely chopped

Method

  • Step 1
    For the marinade, combine all the ingredients in a bowl. Add the prawns and toss to coat. Set aside for at least 30 minutes to marinate.
  • Step 2
    Preheat a barbecue or chargrill to high and cook the prawns, turning, for 4 minutes or until cooked through.
  • Step 3
    Combine ponzu and aioli in a bowl.
  • Step 4
    Serve prawns with the ponzu aioli, lime wedges and snow pea tendrils, if using.

Nutrition

  • 2995 kj

    Energy

  • 49.2g

    Fat Total

  • 8.2g

    Saturated Fat

  • 1.3g

    Fibre

  • 53.4g

    Protein

  • 263mg

    Cholesterol

  • 2007mg

    Sodium

  • 9g

    Carbs (sugar)

  • 14.2g

    Carbs (total)

All nutrition values are per serve

Notes

Snow pea tendrils are from selected greengrocers.

Ponzu is a tart, citrus-based Japanese sauce, available from Asian grocers.

Good-quality aioli is from gourmet food shops and delis.

  • Author: Valli Little & Warren Mendes
  • Image credit: Jeremy Simons
  • Publication: delicious.

Source: taste.com.au

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