Spiced prawn skewers with mint and coriander aioli

Tamara West

These barbecue skewers of juicy, spicy prawns make a tasty party snack. They’re easy to handle and serve and people won’t get their fingers dirty.

Mint and coriander aioli

1 tsp	Salt, fine
2 Tbsp	Fresh mint
2 Tbsp	Fresh coriander, fresh
½ tsp	Garlic, grated
1	Egg, yolk
2 tsp	White wine vinegar
150 ml	Grapeseed oil
½ tsp	Flaky sea salt

Prawns

12	Bamboo skewers, soaked in cold water
12	Raw prawns, tails, peeled and de-veined (Main)
1	Olive oil
2 tsp	Flaky sea salt
½ tsp	Mixed spice
½ tsp	Allspice
½ tsp	Paprika

Directions

1. Make the aioli: In a small pot bring to the boil 1 litre of water.
2. Add salt then herbs. Cook for 2 minutes, drain off liquid, then plunge herbs into a bowl of iced water to help preserve the colour.
3. Squeeze out excess water, then place herbs in a blender with the garlic, egg yolk and vinegar.
4. Blend this together, then slowly drizzle in the oil so it starts to emulsify.
5. Continue adding all the oil and add sea salt to taste. If it's too thick adjust the consistency by adding a little milk.
6. Cut the underside or 'belly' of the prawns, so that it folds out as you thread it on the skewer.
7. Thread 1 prawn on each

Note: The fresh mint and coriander aioli will keep in the fridge for a week and it’s sensational with pretty much anything cooked on the barbecue.