Place 8 bamboo skewers in water to soak, set aside.
Boil your kettle and pour hot water over the cut snow peas and beans, leave for 20 seconds. Drain water and cool.
Time for the lime mayo, whisk together the egg yolks, mustard and lime juice until light and creamy.
Add the oil slowly, start with about 1 teaspoon at a time, whisking continuously. You can add the oil more quickly as the mayo thickens. Keep whisking until all oil is combined.
Season with salt & pepper, add lime zest.
TIP: If the mayo is too thick you can thin it down with a little water. Place in fridge until ready to serve.
Fire up your BBQ to a medium – high heat (190°C).
In a mixing bowl, place the baby spinach leaves, snow peas and green beans. Set aside.
Prepare your prawns, peel & de-vein. Place 4 prawns on each bamboo skewer.
Cook your prawns on the BBQ, turn only once.
Dress your salad with a squeeze of lime juice and a drizzle of olive oil. Season with salt & pepper.
To assemble place salad onto plate, top with prawn skewers and serve with a side of lime mayonnaise and wedges.
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