If you’ve ever thought about going keto, one of the hardest concepts to wrap your head around is the fact that you need to say sayonara to a lot of delicious foods. However, this recipes proves this wrong. Keto-expert Scott Gooding, shows eating keto is anything but boring – and these BBQ prawns is just one example.
To add a little more tang to the mayo, feel free to add the grated zest of 1 lemon and/or 1 teaspoon of smoked paprika.
BBQ Prawns with Herb Mayo
- 24 raw banana prawns
- 2 tablespoons melted butter
- juice of 1 lemon
- sea salt and freshly ground black
- pepper, to taste
- ¼ bunch of coriander, roughly chopped
- 1 cup Herb Mayo
For the Herb Mayo
- 2 egg yolks
- 2 teaspoons Dijon mustard
- 11⁄2 cups macadamia oil
- 2 tablespoons lemon juice
- 1⁄4 bunch of dill, finely chopped
- sea salt and freshly ground black pepper, to taste
For the herb mayo:
1. In a large mixing bowl, whisk the egg yolks and mustard together.
2. Slowly add the oil while whisking constantly.
3. Once creamy, whisk in the lemon juice and dill.
4. Season with salt and pepper, and store in an airtight container in the fridge.
For the prawns:
1. Rinse and drain the prawns then peel, leaving the tails on.
2. Preheat the barbecue to high.
3. Baste the prawns with butter and cook on the barbecue for 1–2 minutes each side, or until the prawns turn pink and opaque.
4. Remove from the heat and dress with lemon juice. Season with salt and pepper, and serve with the coriander and herb mayo alongside.
This is an extract from Scott Gooding’s The Keto Diet Cookbook(Hachette Australia, $29.99).Photographs by Guy Bailey.
Want more keto recipes? These are Luke Hines’ low-carb keto crepes, and this is Sam Wood’s keto-friendly steak and slaw.