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Lyndey Milan's Churrasco Prawns with Aji Sauce

Churrasco is a Brazilian word meaning barbecued or grilled on skewers. Although often served with chimichurri sauce, I've chosen the lesser known aji sauce from Peru – a sweet onion and jalapeño combination that is a little like a South American version of Thai nam jim dipping sauce. It also goes well with empanadas, grilled meats and seafood.

Ingredients

• 4 green jalapeño chillies, 

• seeded 3 spring onions, roughly sliced 

• 1/4 cup roughly chopped coriander stems and leaves 

• 2 tbsp red wine vinegar 

• 1/2 tsp grated lime zest 

• 2 tsp lime juice 

• 2 tsp extra-virgin olive oil, plus extra for cooking salt and freshly ground black pepper to taste 

• 1 kg large green prawns, heads removed and peeled, tails intact wooden skewers, soaked in cold water or placed in the freezer for 30 minutes 

• green salad, to serve (optional)

Method

1. For the aji sauce, place the jalapeños, spring onions and coriander in a small food processor and process until finely chopped. Add the red wine vinegar, zest, juice and oil and continue to process until smooth. Season with salt and pepper.

2. For the prawns, insert a wooden skewer at the tail and push through the length of the prawn. Brush the prawns with oil and cook on a preheated BBQ or chargrill pan for 2 minutes each side or until cooked through. Serve with the aji sauce and salad leaves, if desired.