Barbecued prawns and asparagus with lemon pepper mayonnaise

Adam Liaw
Barbecued prawns and asparagus with lemon pepper mayonnaise.
Barbecued prawns and asparagus with lemon pepper mayonnaise. Photo: William Meppem

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.

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