Despite Paul Hogan's best efforts, few of us actually cook prawns on the barbecue. And more's the pity, because done that way they're delicious.
1kg large prawns in shells
1 bunch asparagus
2 tbsp olive oil
lemon wedges, to serve
Lemon pepper mayonnaise
juice and grated rind of ½ lemon
300g (1 cup) thick mayonnaise
¼ tsp smoked paprika
½ tsp ground black pepper
1. Heat a barbecue to very hot. Remove the intestinal tract from the prawns if needed by cutting through the back of the shell with a sharp knife and removing the intestine. Toss prawns and asparagus in olive oil. Season with salt.
2. For the lemon pepper mayonnaise, combine all the ingredients in a bowl and mix well. Allow to stand for 10 minutes before using.
3. Put the prawns on the barbecue first and cook for 1-2 minutes on each side until cooked through. Add the asparagus and cook for just a minute until charred but still crisp. Transfer to a serving plate and serve with lemon wedges and the lemon pepper mayonnaise.
Also try: Adam Liaw's milk and honey panna cotta
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.