Pepperberry & Lemon Myrtle-spiced prawns are a wonderful combination of beautiful herby charred flavour on the outside and sweet prawn meat inside.
The mix of Pepperberry Leaf and Lemon Myrtle Leaf is the perfect marriage of flavours and makes the best seasoning, especially for seafood! I place them lengthwise on skewers so they cook nice and evenly, but if you don’t have skewers, you can just as easily place them straight on the barbie.
Serve these with a homemade Lemon Myrtle mayonnaise that has a wonderful herbal zingy creaminess that works so well with the prawns. This recipe is for a standard family of 4 – with 4 prawns per person – but you can double, triple, or even quadruple the recipe to suit the number of guests you have. These are also perfect for either an entree or a main, just adjust the quantities accordingly.
Spices used in this recipe
Lemon Myrtle is a very popular citrus-fragranced spice that is native to the wetter coastal areas in the northern New South Wales and southern Queensland. It is distinguished by its fresh fragrance of creamy lemon and lime and has a very versatile lemony and tangy flavour. It complements many dishes like fish, chips, chicken, roast vegetables and ice cream or sorbet.$4.99
Australian Native Pepper Berry Leaf
Australian Native Pepper Berry Leaf, also known as ‘Mountain Pepper’ or ‘Tasmanian Native Pepper’, is one of Australia’s top native superfoods said to have four times the antioxidants of blueberries. This pepper is as delicious as it is healthy with a fruity peppery flavour that can be used in cooking or to season food when serving. Compared to our everyday pepper, Australian Native Pepper Berry Leaf has more of a herbal flavour and packs a spicer, sharper and hotter punch. After harvesting the leaves, we have dried them to lock in the flavour and aroma; the snap-lock seal on our barrier-proof packets also ensures it retains its flavour for many uses to come. An authentic taste of Australia.$4.99
In a small bowl, combine your olive oil, juice of half a lemon, salt, Pepper Berry, and 1/2 tsp of the Lemon Myrtle. Mix well.
Gently skewer each prawn through the middle, piercing one end through the tail and the other through the top head end.
Lay your skewered prawns out on a lat tray and drizzle your marinade evenly over them – set aside to marinate for 30 minutes.
Heat your BBQ or griddle pan to medium-high heat. Once hot, place your prawns on, leaving at least 1 cm between each. Cook for 2-3 minutes on each side or until they turn opaque. As they cook, baste the prawns with the extra marinade left behind in the tray.
Remove from the hot plate and squeeze with a little lemon juice
While the prawns cook, combine your remaining Lemon Myrtle leaves, lemon juice, and mayo in a small bowl.
Serve it alongside your grilled prawns with wedges of fresh lemon and enjoy!