Native goodness just got even tastier.
Prawns are not only a true blue favourite but also a great Australian Christmas tradition. So it goes without saying that we’d showcase one of our favourite native superfoods, Madura Australian Lemon Myrtle
and combine it with an Aussie legend - our humble prawn. Add the two together and you could quite possibly be entering into a whole realm of food heaven. Lemon myrtle
Has a sweet citral fragrance that, when brewed or cooked it translates to a refreshing lemony flavour that captures the heart of our regional location in Northern New South Wales where lemon myrtle thrives. Did you know? Prawns
are a good source of complete protein, vitamins B3 and B12, and selenium! The backyard BBQ may have just gotten better - enjoy!
- 3 Madura Australian Lemon Myrtle Leaf Infusers (leaves removed from infuser)
- 1 Lime
- 2 garlic cloves minced
- Sea salt and pepper
- 100ml Olive Oil
- 16 fresh green prawns
- Pinch chill flakes
- Soaked wooden skewers
- Combine all marinade ingredients in a bowl.
- Peel the prawns, leaving the heads and tails intact, and devein if desired.
- Toss the prawns in the marinade and let stand for at least 1 hour.
- Preheat the barbecue grill plate to high.
- Thread the prawns onto soaked skewers, starting from the tail end.
- Place skewers on a baking tray and brush with more olive oil if needed.
- Cook on the barbecue for 2 minutes until they turn bright red.
- Turn the prawns over, brush with more olive oil, and cook for another minute or until just cooked.
- Be careful not to overcook the prawns.
Australian Lemon Myrtle