Chargrilled Prawns With Citrus Aioli

Chargrilled Prawns With Citrus Aioli Served on Nairn’s OatcakesAs an elegant canapé or healthy and nutritious lunch this delicious combination is a perfect topping for Nairn’s Oatcakes.  The aioli can be prepared in advance and kept chilled for 2-3 days while the prawns can be marinated in advance and cooked when needed.  Including flaxseed oil in the aioli is a simple way to sneak in some healthy essential omega 3 fats too. Serve the prawns hot or cold.  This would also make a wonderful starter to a dinner party, or teamed with Nairn’s Mini Oatcakes for a colourful party platter.

Suitable for: Gluten Free, Wheat Free, Nut Free, Dairy Free

Preparation time: 15 minutes
Marinade time: 30 minutes
Cooking time: 5 minutes

Serves 6

chargrilled prawns

Ingredients

Marinade

1 garlic clove, crushed
Grated zest and juice of 1 lime
Grated zest of 1 lemon
½ red chilli, deseeded and chopped
2tsp xylitol
2tsp tamari (gluten free soy sauce)
1 tbsp olive oil
12 large raw prawns (peeled and deveined)

Citrus Aioli

3 egg yolks
1 garlic clove, crushed
Zest of 2 lemons
Zest of 1 lime
3tbsp lemon juice
1tsp xylitol
Pinch of sea salt
100ml / 3 ½ floz light olive oil
100ml / 3 ½ floz flaxseed oil

To serve: Handful of rocket leaves

12 Nairn’s fine milled oatcakes or gluten free oatcakes to serve

Method

  1. For the marinade mix together all the ingredients and pour over the prawns. Cover and refrigerate for at least 30 minutes.
  2. To make the citrus aioli.  Place the egg yolks, garlic, lemon and lime zest, xylitol, lemon juice and sea salt in a food processor and beat until smooth. Season with a little black pepper.  With the machine running slowly drizzle in the oils. Keep blending to form a thick, creamy mayonnaise.  Store in the fridge until needed.
  3. Heat a lightly oiled griddle pan until hot.  Remove the prawns from the marinade and place on the griddle pan.  Cook for 2-3 minutes on one side until golden then turn over and cook for a further 2 minutes until cooked through.
  4. To serve spoon a little aioli on each oatcake, top with a couple of rocket leaves and a prawn.

Nutritional Information per oatcake with 1tbsp aioli

  • Calories: 89kcal
  • Protein: 2.7g
  • Carbohydrates: 9.8g of which sugars 0.5g
  • Total Fat: 4g of which saturates 1.1g

Nutritional Information per 100g

  • Calories: 345kcal
  • Protein: 10.6g
  • Carbohydrates 37.8g of which sugars 2g
  • Total Fat: 17.3g of which saturates 4.4g

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