Peach-and-chilli prawn rolls
Serves 6 Preparation time 10 minutes Cooking time 10 minutes
Fill soft bread rolls with braaied prawns, lime mayonnaise and slaw, and serve as a starter straight from the coals.
• 1 large ripe peach, stoned and cut
into chunks • 1-2 tablespoons (15ml-30ml) chilli sauce • 1 tablespoon (15ml) olive oil • 500g prawns, cleaned, deveined
and shelled • 2 cups (500ml) cabbage, finely chopped • a bunch of coriander leaves, finely chopped • a handful of mint leaves • 4 spring onions, chopped • 6 hamburger rolls
FOR THE LIME MAYONNAISE • 2 egg yolks • juice and zest of 1 lime • 2 garlic cloves, crushed • ½ teaspoon (2,5ml) salt • 2 cups (500ml) oil – I use avocado oil but
grapeseed oil works just as well Blend the peach, chilli sauce and olive oil in a food processor. Coat the prawns in some of the peach marinade, thread them onto skewers you’ve soaked in water for a few hours, and braai over medium coals for 2 minutes a side until they turn pink. Baste the prawns with more of the marinade before removing them from the coals.
Mix the egg yolks, lime juice and zest, garlic and salt in the jug of a blender. Slowly add the oil while the machine is running and pulse until the mayonnaise thickens. Add more lime juice and salt to taste.
Combine the cabbage, coriander and mint leaves, spring onions and a few tablespoons of lime mayonnaise, and place a few tablespoons of the mixture in each bread roll. Remove the prawns from the skewers and place several in each roll. Serve immediately.
Make the lime mayonnaise Tip
Not keen to make the lime mayo from scratch? Buy the best mayonnaise you can find and dress it up by adding a little lime juice and zest, and some chopped garlic. >