Lemon Grass Prawn (Shrimp) Skewers With Mango Mayonnaise
- Ready In:
- 3hrs 40mins
- Ingredients:
- 11
- Yields:
-
40 prawn skewers
- Serves:
- 8
ingredients
- 40 (1 1/4 kg) green shrimp, peeled with tails intact, deveined (prawns)
- 1 stalk lemongrass, pale section only, finely chopped
- 2 kaffir lime leaves, centre veins removed, finely shredded
- 1 tablespoon palm sugar, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon fresh ginger, finely chopped
- 1 mango, peeled and coarsely chopped (half only)
- 2 egg yolks
- 2 tablespoons fresh lime juice
- 1 teaspoon mustard powder
- 250 ml peanut oil
directions
- To make the mango mayonnaise, place the mango, egg yolks, lime juice and mustard powder in the bowl of a food processor and process until smooth.
- With the motor running, gradually add the oil in a thin steady stream, stopping occasionally to scrape down the side of the bowl, until mixture is pale and creamy. Taste and season with salt and pepper.
- Transfer the mango mayonnaise to an airtight container and store in the fridge until required.
- Combine the prawns, lemon grass, lime leaves, sugar, garlic and ginger in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 3 hours to marinate.
- Thread the prawns, tail-end first, onto pre-soaked bamboo skewers. Preheat a barbecue grill or chargrill on medium. Cook half the prawns skewers on the grill for 1-2 minutes each side or until prawns change colour.
- Transfer to a serving platter. Repeat with the remaining prawn skewers.
- Transfer the mango mayonnaise to a serving bowl. Serve immediately with the prawns and Pumpking and cashew couscous salad.
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RECIPE SUBMITTED BY
Welcome to my 'about me' page. I live on the Gold Coast in Australia with my husband, two dogs and our bird. Since we bought our house over two years ago I have developed a taste for cooking and love this website! I spend countless hours on here saving and printing recipes I plan to try out when I find the time (and get a new kitchen!).
Apart from cooking, I enjoy spending time with my husband and two dogs. We have a staffy and a staffy crossed with Alaskan Malamut. I love taking them out for a walk and a run on the beach. They have so much energy and can spend hours chasing after a ball and swimming. But both also love nothing more than cuddling up next to us and getting a scratch behind the ears or on the belly.
My favourite cookbook is my maternal grandma's cookbook that she recently gave me. Her younger brother made the book for her when he was young and it has been sticky-taped and stuck together so many times in the last 60 or more years. But I love going through it and reading all the recipes she has written and stuck in there. I love making her recipe for date slice. She used to make it every Saturday and my brother and I used to try and help her and clean out the bowl when she'd finished.
My other favourite recipe to cook is my late paternal grandmother's recipe for apple shortcake. I've been making it since I was about 12 years old and I know the recipe off by heart. I've finally started to master rolling out the pastry so it comes out thin and crispy.