Throw another prawn on the barbie with this Aussie barbecue classic!


  • Vegetable oil, for deep frying
  • 1kg potatoes, peeled, cut into 1cm thick chips
  • 2 tablespoons olive oil
  • 1 tablespoon mild paprika
  • 1 tablespoon grated lemon rind
  • 4 x 230g Australian beef scotch fillet steaks
  • 16 raw peeled tail on prawns
  • 2/3 cup (200g) whole egg mayonnaise
  • 2 tablespoons chopped fresh dill
  • Mixed salad leaves, to serve
  • Lemon wedges, to serve


  1. Heat oil in a medium saucepan to 180C (or a cube of bread will turn golden in 20 seconds when oil is ready). Cook fries, in batches, for 4 mins or until golden and crisp. Drain on paper towel.
  2. Meanwhile, combine oil, paprika and lemon rind in a bowl. Season with salt and pepper. Add beef and prawns and toss to coat.
  3. Heat a large frying pan on medium-high heat. Cook beef for 2 mins each side or until cooked to your liking. Transfer to a plate. Rest, covered, for 5 mins. Add prawns to the same pan. Cook for 2 mins each side or until just cooked through.
  4. Combine mayonnaise and dill in a small bowl. Divide hot chips, beef and salad among plates. Top beef with prawns and serve with mayonnaise mixture and lemon wedges.