Healthy Christmas Entree: Prawns & Asparagus with Basil Aioli

Barbecued prawns are a healthy favourite for an Aussie Chrissy lunch, and taste great when topped with a zesty creamy dressing.

Serves: 10

Time to prep: 20 minutes

Time to cook: 10 minutes

Equipment

• You'll need to soak 40 bamboo skewers in water for 15 minutes.

Ingredients

• 1.5kg (about 40) medium green prawns, peeled leaving tails intact, deveined
• 5 bunches asparagus, woody ends trimmed
• 2 lemons, rind finely grated, juiced
• 1 tablespoon olive oil
• Olive oil spray
• Small basil leaves, to serve

Basil aioli

• 170g (2/3 cup) 97 per cent fat-free mayonnaise
• 2 teaspoons fresh lemon juice
• 2 garlic cloves, crushed
• 2 tablespoons chopped fresh basil

Method

• Place the prawns and asparagus in separate shallow glass or ceramic dishes. Whisk together the lemon rind, lemon juice and oil in a jug. Season with pepper. Divide among the dishes. Toss to coat. Cover and place in the fridge for 1-4 hours to marinate.
• Meanwhile, to make the basil aioli, combine the mayonnaise, lemon juice, garlic and basil in a bowl. Season with pepper. For a thinner consistency, if desired, gradually add 1-2 tablespoons cold water, whisking until smooth and well combined.
• Drain the prawns. Thread, tail-end first, onto the skewers.
• Drain the asparagus. Preheat a chargrill or barbecue grill on high. Spray the prawns and asparagus with olive oil spray to lightly grease. Cook the prawns and asparagus on grill, turning once, for 5-6 minutes or until the prawns change colour and the asparagus is bright green and tender crisp.
• Divide the asparagus and prawn skewers among serving plates. Season with pepper. Drizzle over the basil aioli and top with the basil leaves to serve.

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Healthy Xmas Entree - Prawns & Asparagus with Basil Aioli

Barbecued prawns are a healthy favourite for an Aussie Chrissy lunch, and taste great when topped with a zesty creamy dressing.

Serves: 10

Time to prep: 20 minutes

Time to cook: 10 minutes

Equipment

• You'll need to soak 40 bamboo skewers in water for 15 minutes.

Ingredients

• 1.5kg (about 40) medium green prawns, peeled leaving tails intact, deveined
• 5 bunches asparagus, woody ends trimmed
• 2 lemons, rind finely grated, juiced
• 1 tablespoon olive oil
• Olive oil spray
• Small basil leaves, to serve

Basil aioli

• 170g (2/3 cup) 97 per cent fat-free mayonnaise
• 2 teaspoons fresh lemon juice
• 2 garlic cloves, crushed
• 2 tablespoons chopped fresh basil

Method

• Place the prawns and asparagus in separate shallow glass or ceramic dishes. Whisk together the lemon rind, lemon juice and oil in a jug. Season with pepper. Divide among the dishes. Toss to coat. Cover and place in the fridge for 1-4 hours to marinate.
• Meanwhile, to make the basil aioli, combine the mayonnaise, lemon juice, garlic and basil in a bowl. Season with pepper. For a thinner consistency, if desired, gradually add 1-2 tablespoons cold water, whisking until smooth and well combined.
• Drain the prawns. Thread, tail-end first, onto the skewers.
• Drain the asparagus. Preheat a chargrill or barbecue grill on high. Spray the prawns and asparagus with olive oil spray to lightly grease. Cook the prawns and asparagus on grill, turning once, for 5-6 minutes or until the prawns change colour and the asparagus is bright green and tender crisp.
• Divide the asparagus and prawn skewers among serving plates. Season with pepper. Drizzle over the basil aioli and top with the basil leaves to serve.

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Healthy Tom Yum Goong

Serves: 4

Time to make: 30 minutes

No dairy, low fat, low KJ, high protein

Ingredients

• 1 1/2 tablespoons tom yum paste
• 4 cups reduced-salt fish stock
• 1 stalk lemongrass, trimmed, bruised
• 2 fresh lime leaves
• 400g fresh rice noodles
• 24 (about 500g) peeled green king prawns
• 300g assorted mushrooms, sliced (eg. shitake, oyster)
• 150g sugar snap peas
• 1 small carrot, peeled, cut into matchsticks
• 1 tablespoon lime juice
• 2/3 cup fresh coriander leaves

Instructions

Step 1

Place paste into a large saucepan over medium-high heat. Cook for 30 seconds, or until fragrant. Add stock, 2 cups water, lemongrass and lime leaves. Bring to the boil. Reduce heat to medium and simmer for 8–10 minutes, adding rice noodles in the last 2 minutes of cooking.

Step 2

Add prawns, mushrooms, peas and carrot. Cook for 2–3 minutes, until prawns are cooked. Remove from heat and discard lemongrass. Add lime juice and top with coriander to serve.

Variations

• If you can’t find tom yum paste, use red curry paste instead.
• To help reduce the sodium, replace the prawns with shredded, cooked chicken and use chicken stock in place of fish stock.

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