Salt and pepper prawns with lemon grass mayonnaiseSalt and pepper prawns with lemon grass mayonnaiseThe lemon-grass mayonnaise is fantastic, worked beautifully.Preparation Time 20 minutes/Cooking Time 10 minutesserves: 8Ingredients of Salt and pepper prawns with lemon grass mayonnaise24 (about 615g) medium green king prawns, peeled leaving tails intact, deveined2 tsp ground Sichuan pepper1 tsp freshly ground black pepper1 tsp sea salt flakesLime wedges, to serveLemon-grass mayonnaise125ml (1/2 cup) water2 stems lemon grass, pale section only, coarsely chopped1 tsp finely grated lime rind235g (1 cup) reduced-fat mayonnaise1/4 cup chopped fresh Thai basilDescription of Salt and pepper prawns with lemon grass mayonnaiseTo make the mayonnaise, combine the water, lemon grass and lime rind in a saucepan over high heat. Bring to the boil. Cook for 5 minutes or until liquid has reduced to 1 tablespoonful. Set aside for 15 minutes to cool.Strain the lemon-grass mixture through a fine sieve into a small bowl. Add the mayonnaise and basil and stir to combine.Thread the prawns, tail-end first, onto the bamboo skewers.Preheat a barbecue grill on high. Combine the Sichuan pepper, black pepper and salt in a bowl. Sprinkle the pepper mixture over the prawns and cook on grill for 1-2 minutes each side or until prawns change colour. Transfer to a serving platter. Serve with lemon-grass mayonnaise and lime wedges.Notes & tips for Salt and pepper prawns with lemon grass mayonnaisePrepare this to the end of step 3 up to 3 hours ahead. Store in fridge. Continue from step 4 up to 30 minutes before serving.You'll need to soak 24 bamboo skewers in water for 15 minutes for this recipe.Source - taste.com.au
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Tuesday, December 8, 2009
Salt and pepper prawns with lemon grass mayonnaise
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