Grilled Prawn Sandwich
spicy, sweet & succulent prawns with an EPIC vanilla aioli
Servings 4 people
Calories 465kcal
Equipment
- BBQ skewers
- small food processor or bowl/whisk
- tongs
- mixing bowl x 2
Ingredients
- 16 large prawns peeled
- 2 tomatoes sliced
- pea Shoots
- 4 brioche burger bun
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp smoked paprika
Aioli
- 2 egg yolks
- 2 tbsp lime juice
- 1 vanilla
- 1 clove garlic crushed
- 150 ml olive oil
- 1 pinch salt
- 1 tsp dijon mustard
Instructions
Aioli
- Add eggs, Dijon, lime juice, vanilla seeds & salt to a small food processor or a mixing bowl. Blitz/whisk to combine.
- Gradually add olive oil – blending/whisking the whole time until it thickens up.
- Store in the fridge until ready to use.
Prawns
- Mix the salt, paprika & black pepper together. Toss the prawns in olive oil & lime juice and paprika spice mix. Skewer prawns to metal BBQ skewers.
- Heat BBQ to 200c and grill prawns for 2 minutes per side until lightly charred.
- Grill brioche bun
Assembly
- Add a little aioli to base of bun, top with peashoots and 3 slices of tomato.
- Place 4 grilled prawns on each bun (more if you desire!) and drizzle aioli over the prawns.
- Place top bun on top and try stop yourself from eating a few of them ?
Notes
Tips/Tricks
- the aioli can be made in advance and will be at it’s best for up to 3 days in the fridge
- make sure you get a nice char on the prawns for a little extra flavour so ensure your BBQ or grill pan is nice and hot
- if you cant get pea shoots then simple iceberg lettuce will work just fine too!
Nutrition
Calories: 465kcal | Carbohydrates: 4g | Protein: 7g | Fat: 47g | Saturated Fat: 7g | Cholesterol: 158mg | Sodium: 510mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 888IU | Vitamin C: 13mg | Calcium: 53mg | Iron: 1mg