BBQ Prawns and Aioli

20 December 2016 | Cancer Council NSW

BBQ Prawns and Aioli_

The festive season has traditionally been a time to overindulge but it needn’t be that way. You can make it just a little healthier without losing any of the festive feel with fresh and healthy summer party food ideas like BBQ Prawns and Aioli.



2 garlic cloves, crushed

2 egg yolks

2 tsp lemon juice

1 tsp Dijon mustard

¾ cup olive oil

12 medium green tiger prawns in shell

Lemon wedges to serve



  1. In a small food processor, pulse garlic, yolks, lemon juice and mustard together. With the motor running, gradually add oil in a slow steady stream. Season aioli with salt and pepper and thin with a little warm water if required.
  1. Warm a grill plate or barbecue over high heat. Grill prawns for 2 minutes each side or until bright orange and cooked through. Serve prawns whole. Peel and dip in aioli.
  1. Store aioli in a screw top jar in the fridge for 48 hours.




Cancer Council Festive cookbook

Looking for more New Years Eve party ideas?

Download our free Festive Cookbook.

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