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Barbecued prawns with ginger and mango mayonnaise
Barbecued prawns with ginger and mango mayonnaise
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Celebrate summer with a delicious mango and prawn dish!
Ingredients:
  • 4 kg green tiger prawns, peeled, leaving tail intact, deveined
  • 1 stalk lemongrass, white part only, finely chopped
  • 4 makrut lime leaves, finely shredded
  • 36.40 gm peanut oil
  • 1 mango, peeled, stoned, finely chopped
  • 20.00 ml finely grated fresh ginger
  • 21.00 gm lime juice
  • 2 egg yolks
  • 1 tsp mustard powder
  • 250ml vegetable oil
Instructions:
  • In a bowl, mix prawns with lemongrass, lime leaves, and oil. Cover with plastic wrap and refrigerate for 1 1/2 hours to marinate.
  • Prepare the mayonnaise by blending mango, ginger, lime juice, egg yolks, and mustard powder in a food processor until smooth. Keep the processor running and gradually drizzle in the oil until the mixture becomes thick and light. Finally, season with salt and pepper to taste.
  • Heat up the barbecue on high heat. Grill the prawns, flipping them occasionally, for 5-7 minutes until they curl up and turn pink. Set aside one-third of the prawns, cover them, and refrigerate to chill.
  • Place the rest of the prawns on a beautiful platter and enjoy them with the creamy mayonnaise.

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