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Salt & pepper prawns with lemon-grass mayonnaise
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Transform mayo with bold Asian herbs; watch these prawn skewers vanish.
Ingredients:
  • 24 (about 615g) medium green king prawns, peeled leaving tails intact, deveined
  • 2 tsp ground Sichuan pepper
  • 1 tsp freshly ground black pepper
  • 2.40 gm sea salt flakes
  • Lime wedges, to serve
  • 125ml (1/2 cup) water
  • 2 stems lemon grass, pale section only, coarsely chopped
  • 1 tsp finely grated lime rind
  • 235g (1 cup) reduced-fat mayonnaise
  • 62.50 ml chopped fresh Thai basil
Instructions:
  • Prepare the mayonnaise by simmering water, lemon grass, and lime rind in a saucepan over high heat until the liquid reduces to 1 tablespoon. Let it cool for 15 minutes before using.
  • Pass the lemon-grass mixture through a fine sieve into a small bowl. Mix in the mayonnaise and basil until well combined.
  • Skewer the prawns, starting with the tail-end, onto the bamboo skewers.
  • Heat up the barbecue grill on high. Mix together Sichuan pepper, black pepper, and salt in a bowl. Season the prawns with the pepper mixture and grill for 1-2 minutes per side until they change color. Place the prawns on a serving platter and serve with lemongrass mayonnaise and lime wedges.

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