Recipe: Barbecued Lemon Myrtle Prawns with Sorrel Mayonnaise »

From Maggie's Recipe for Life by Maggie Beer with Professor Ralph Martins

Contributed articles and stories
Subscribe to
Barbecued lemon myrtle prawns with sorrel mayonnaise

Barbecued lemon myrtle prawns with sorrel mayonnaise [©Simon & Schuster Australia]

<i>Maggie's Recipe for Life</i> by Maggie Beer


Maggie's Recipe for Life aims to help you age well from this point on, no matter what your starting point is. And with Maggie Beer in the kitchen, you know this food isn't just about the nutrition for optimum brain health, it's going to be full of flavour and delicious to boot.

Using the latest scientific research, Maggie has worked up over 200 recipes in a book she says is very important to her. It combines her love of cooking delicious, simple food with her passion for improving the health of older people. But stay with us,this isn't a book for 'old' people – it's whatever age you are now so you can start eating well to age well from this point on.

Proceeds from Maggie's Recipe for Life will be shared between the Maggie Beer Foundation and the Lions Alzheimers' Research Foundation.

Here's a recipe from the book and it's as full as flavour as you'd expect from the iconic Maggie Beer. 

Maggie writes:

I’m afraid I’ve made this a little trickier to manage than a regular skewered prawn recipe. Normally you’d spear the prawns onto the skewers first but because this dish is so flavour driven you’ll get much better results from tossing the loose prawns in the marinade to make sure every part of the prawn is in contact with those wonderful flavours. It’s not a bad idea to put on some kitchen gloves for threading the skewers after this.

I’ve made a sorrel mayonnaise as I have lots in the garden and I love its sharp citrus flavour but any mayonnaise you make with a good balance of lemon juice will work well here.


Barbecued Lemon Myrtle Prawns with Sorrel Mayonnaise (serves 4)


  • 16 x 20 cm bamboo skewers soaked in water for 2 hours to avoid burning
  • 16 very fresh large raw king or tiger prawns
  • Extra virgin olive oil, for cooking
  • Lime wedges, to serve

Ingredients  Marinade:

  • 2 tablespoons lemon myrtle powder
  • 2 tablespoons chilli sauce
  • 3 tablespoons finely chopped golden shallots
  • 1/3 cup (80 ml) fish sauce
  • 1/3 cup (80 ml) lemon juice
  • 100 ml extra virgin olive oil
  • Sea salt flakes and freshly ground black pepper

Ingredients – Sorrel Mayonnaise:

  • ½ cup (125 ml) mellow extra virgin olive oil
  • ½ cup (125 ml) grapeseed oil
  • 2 free-range egg yolks, at room temperature
  • 1 cup trimmed sorrel leaves(about 1 bunch)
  • Sea salt flakes and freshly ground black pepper
  • Juice of ½ lemon


To make the marinade, place all the ingredients in a blender and process until smooth.

Peel the prawns, leaving the heads and tails intact. Use a skewer to devein the prawns, then toss them in the marinade and stand for 30 minutes.

Meanwhile, to make the sorrel mayonnaise, pour both the oils into a small jug. Place the egg yolks in a blender or a small food processor.Add the sorrel, a good pinch of salt and a good squeeze of lemon juice and process until smooth.

With the motor running, gradually add the combined oils, drop by drop at first, then in a slow steady stream until thick and emulsified. Adjust the seasoning with salt, pepper and lemon juice as needed. This recipe will make more than you need but the leftover mayonnaise will keep well in the refrigerator for about a week.

Using a clean cloth to hold the slippery prawns, thread the prawns onto the soaked skewers, starting from the tail end. Place the skewers on a baking tray and brush with a little olive oil.

Preheat a barbecue grill plate to high or an overhead grill to the highest setting possible. Cook on the barbecue or under the grill for 2 minutes or until they turn bright red.

Turn them over, brush with a little more olive oil and cook for another minute or until just cooked through. Be careful not to overcook the prawns – remember they will continue to cook once off the heat.

Serve immediately with the sorrel mayonnaise and some lime wedges.


Prawns are a good source of complete protein,vitamins B3 and B12, and selenium.


This recipe from Maggie's Recipe for Life by Maggie Beer with Professor Ralph Martins and photography by Dragan Radocaj is reproduced with the kind permission of the publishers.

Read more on Maggie's Recipe for Life here » 

See links below for more recipes from this book and reviews of other Maggie Beer books.

Maggie's Recipe for Life is published by Simon & Schuster Australia (Sydney, NSW; Oct 2017; Pb; RRP A$39.99) It is available from all good bookstores from 9 October 2017.

It can also be purchased online via »


  • Barossa Valley (SA)

Our Recommendations

To see our recommendations, ratings and reviews you must be a logged-in subscriber.

To subscribe please enter your email address in the "Subscribe Now - it's Free" box on the right and click the "Join" button, or fill in this form >

November 14th, 2017
Subscribe today - it's free
Subscribe Button

Subscribe now - for news and reviews, our newsletter (optional), to join our forums, and more.

Enter your email address and click the Subscribe button. We respect your privacy.

Log in

Enter your username...

Enter your password...

Log In Button

Forgotten your password?


Kerry's corner - your free benefits