Churrasco prawns with aji sauce

Churrasco prawns with aji sauce

By
From
Taste of Australia
Serves
8 as a canapé or 4 as an appetiser
Prep
15 mins
Cooking time
5 mins
Photographer
Stuart Scott

Churrasco is a Brazilian word meaning ‘barbecued’ or ‘grilled on skewers’. Although often served with chimichurri sauce – a lovely herby sauce with garlic, oregano and red wine vinegar – I’ve chosen the lesser known aji sauce from Peru – a sweet onion and jalapeño combination that is a little like a South American version of Thai nam jim dipping sauce. It also goes well with empanadas, grilled meats and seafood.

Ingredients

Quantity Ingredient
1kg large raw prawns, peeled and deveined, heads removed, tails intact
wooden skewers, soaked in cold water or placed in the freezer for 30 minutes
extra-virgin olive oil, for brushing

Aji sauce

Quantity Ingredient
4 jalepeno chillies, seeded
3 spring onions, roughly sliced
1/4 cup roughly chopped coriander stems and leaves
2 tablespoons red wine vinegar
1/2 teaspoon grated lime zest
2 teaspoons lime juice
2 teaspoons extra-virgin olive oil
salt
freshly ground black pepper

Method

  1. For the aji sauce, place the jalapeños, spring onion and coriander in a small food processor and process until finely chopped. Add the red wine vinegar, lime zest and juice and oil and continue to process until smooth. Season with salt and pepper.
  2. Preheat a barbecue or chargrill pan to high.
  3. 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. Serve with the aji sauce.

Wine

  • White wine lovers can try sauvignon blanc, but for red wine try a malbec, the premium grape variety of South America.
Tags:
Lyndey
Milan
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