Churrasco prawns with aji sauce

Serves 4 as an appetiser

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  • 4 green jalapeño chillies, seeded
  • 3 spring onions, roughly sliced
  • 1/4 cup roughly chopped coriander stems and leaves
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon grated lime zest
  • 2 teaspoons lime juice
  • 2 teaspoons 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)


Churrasco is a Brazilian word meaning ‘barbecued’ or ‘grilled on skewers’. Although often served with chimichurri sauce – a lovely herby sauce with garlic, oregano and red wine vinegar – 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.

Aji Sauce

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


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


Recipe by Lyndey Milan OAM

Recipe from Best TV Chef Book in the World at the Gourmand World Cookbook Awards,  Lyndey Milan’s Taste of Australia (Hardie Grant 2014). Available online now at the Flame Distribution store (RRP $39.95). The TV Series Lyndey Milan’s Taste of Australia is currently airing 6:30pm Sundays (encore sessions 8:30am Saturdays & 2 hours after each broadcast on Lifestyle +2) on Foxtel’s Lifestyle Food Channel.