Barbecued prawn salad with basil mayo
Enjoy this easy barbecue dish with its punchy flavours of lime, wasabi and chilli.
Ingredients
- Basil mayo
- 1/2 cup (150g) whole-egg mayonnaise
- 1 large avocado (320g), coarsley chopped
- 1/2 clove garlic, crushed
- 1 1/2 tablespoon wasabi paste
- 1 1/2 tablespoon lime juice
- 1/4 cup coarsely chopped fresh basil leaves
- 1 tablespoon water, approximately
- 24 medium green prawns (shrimp) (1kg)
- 1/4 cup (60ml) vegetable oil
- 1/3 cup (80ml) lime juice
- 4 clove garlic, crushed
- 1 teaspoon chilli flakes
- 80 gram (2½ ounces) baby rocket leaves
- 4 lebanese cucumbers (520g), sliced lengthways into ribbons
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