Serves 4
1. Place the asparagus and mushroom on the prepared barbecue. Then place the prawns on the hottest part making sure they get searing marks on them. This adds a great flavor.
2. Mix the dressing ingredients together. Reserve a few mint leaves for garnish. Place the dressing on the side of the barbecue to warm.
3. Turn the asparagus, mushroom and prawns as the colour permits. The prawns should take about 7-8 minutes, asparagus and mushroom for 10 minutes. Then remove from the grill into a mixing bowl. Drizzle in half of the dressing and mix well.
4. Place the asparagus and mushroom mix onto serving plates and place the cooked prawns on top. Drizzle over the rest of the dressing, sprinkle over the remaining mint leaves and add a wedge of lime to each serving. Serve warm.

Tips: Keep the shells on to keep the juice and flavour.

What more could you ask for from a BBQ than prawns and asparagus. This dish says summer is here. Keeping the shell on the prawns allows them to charcoal and get smoky without drying out and I love the way the asparagus tips get blackened, try not to add any oil or butter to the grilling process as this adds to the blackening process, just make sure you coat the asparagus well with the dressing once you pull it off the grill.


20 fresh tiger prawns (heads on)
20 asparagus spears, washed and trimmed
150g oyster mushroom, lightly trim
1 lime, cut into 4 wedges
8 Tbsp Lee Kum Kee Premium Oyster sauce
2 limes, juiced
50g butter, melted
12 sprigs mint
1 fresh red chilli, deseeded and finely chopped

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