Salt and pepper prawns with lemon grass mayonnaise

Salt and pepper prawns with lemon grass mayonnaise

Salt and pepper prawns with lemon grass mayonnaise

The lemon-grass mayonnaise is fantastic, worked beautifully.

Preparation Time 20 minutes/Cooking Time 10 minutes

serves: 8

Ingredients of Salt and pepper prawns with lemon grass mayonnaise

24 (about 615g) medium green king prawns, peeled leaving tails intact, deveined

2 tsp ground Sichuan pepper

1 tsp freshly ground black pepper

1 tsp sea salt flakes

Lime wedges, to serve

Lemon-grass mayonnaise

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

1/4 cup chopped fresh Thai basil

Description of Salt and pepper prawns with lemon grass mayonnaise

To 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 mayonnaise

Prepare 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