Chilli Lime Coriander Mayonnaise Food

CHILLI, LIME & CORIANDER MAYONNAISE

Chilli, Lime & Coriander Mayonnaise image

This is great with a calamari salad, or that is what I tried it with, it came from Aust Table Magazine.

Provided by Latchy

Categories Salad Dressings

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

3 egg yolks
2 tablespoons fresh lime juice
200 ml olive oil or 200 ml peanut oil
1 long fresh chili pepper, deseeded and finely chopped
1/4 cup coriander leaves

Steps:

Place egg yolks and lime juice in a food processor.
Process until combined.
With motor running, gradually add about 150ml of the oil 1 teaspoon at a time, processing well after each addition, until mixture starts to thicken.
Add remaining oil in a thin steady stream until incorporated and mayonnaise is thick and glossy.
Transfer to a bowl and add the chilli and coriander.
Season to taste and combine.

Nutrition Facts : Calories 1134.4, Fat 123.5, SaturatedFat 18.8, Cholesterol 377.6, Sodium 21.3, Carbohydrate 5.5, Fiber 0.6, Sugar 2.1, Protein 5.5

BARBECUED PRAWNS WITH CHILLI, LIME & CILANTRO BUTTER

Barbecued Prawns With Chilli, Lime & Cilantro Butter image

One of Australia's greatest cookery contributions, shell-on prawns cook quickly and stay succulent on the barbecue. Try this garlicky and delicious recipe and you'll understand why the shrimp is so good on the barbie! Add 30 minutes on for marinating time. This recipe is from John Torode. Enjoy!

Provided by Nif_H

Categories Australian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs large raw tiger shrimp, heads removed, but unpeeled
1 large garlic clove
1 small bunch cilantro, roughly chopped
1 red chili, deseeded and chopped
juice 1 lime, plus wedges to serve
3/4 cup butter, softened

Steps:

To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy. Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge.
Add the butter and some salt and pepper to the food processor, and pulse again until everything is combined. Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden.
Let prawns marinate and butter harden for about 1/2 hour.
Heat the barbecue to medium-high. Cook the prawns for 3-4 mins on each side until they turn pink. Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns. Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.

Nutrition Facts : Calories 467.7, Fat 36.8, SaturatedFat 22.1, Cholesterol 377.5, Sodium 1588.9, Carbohydrate 2.4, Protein 31.3

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