Delicious churrasco prawns with aji sauce
<p>In Brazil, churrasco is a term for barbeque, with the meat or seafood of choice commonly grilled on skewers. In this case, the grilled prawns are teamed with a Peruvian aji sauce, which consists of sweet onion and jalapenos.</p>
<p>This is an edited extract from Lyndey Milan’s Taste of Australia, published by Hardie Grant, RRP $39.95</p>
<p>Visit Lyndey's website here: <a href="http://www.lyndeymilan.com">lyndeymilan.com</a></p>
<p><strong>Ingredients:</strong></p>
<ul>
<li>1 kg large raw prawns, peeled and deveined, heads removed, tails intact</li>
<li>wooden skewers, soaked in cold water or placed in the freezer for 30 minutes</li>
<li>extra-virgin olive oil for brushing</li>
</ul>
<p><strong>Aji sauce</strong></p>
<ul>
<li>4 green jalapeno chillies, seeded</li>
<li>3 spring onions (scallions), roughly sliced</li>
<li>¼ cup roughly chopped coriander</li>
<li>(cilantro) stems and leaves</li>
<li>2 tablespoons red wine vinegar</li>
<li>½ teaspoon grated lime zest</li>
<li>2 teaspoons lime juice</li>
<li>2 teaspoons extra-virgin olive oil</li>
<li>salt and freshly ground black pepper</li>
</ul>
<p><strong>Directions:</strong></p>
<p>1. For the aji sauce, place the jalapeños, spring onion and coriander in a small food processor and process until finely chopped.</p>
<p>2. Add the red wine vinegar, lime zest and juice and oil and continue to process until smooth. Season with salt and pepper.</p>
<p>3. Preheat a barbecue or chargrill pan to high.</p>
<p>4. For the prawns, insert a wooden skewer at the tail and push through the length of the prawn. Brush the prawns with oil and cook on the barbecue or in the chargrill pan for 2 minutes each side or until cooked through.</p>
<p>5. Serve with the aji sauce.</p>
<p><em>Republished with permission of <a href="http://www.Wyza.com.au">Wyza.com.au</a></em></p>
