Prep 45 mins
Cook 5 mins
Better Homes and Gardens
- 2 tablespoons olive oil
- 5 cm lemongrass, pale-section only, finely chopped
- 3 kaffir lime leaves, finely shredded
- 1 1⁄2 tablespoons fresh lime juice
- 2 teaspoons fish sauce
- 1 teaspoon caster sugar
- 650 g green king prawns, peeled with tail
honey and ginger mayonnaise
- 3⁄4 cup mayonnaise
- 2 teaspoons honey
- 5 cm gingerroot, peeled, finely grated
- 2 tablespoons fresh coriander, finely chopped
- Whisk together the oil, lemon grass, kaffir lime leaves, lime juice, fish sauce and sugar in a mall bowl. Place the prawns in a shallow glass or ceramic dish and pour over the lemon grass mixture. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
- Meanwhile, to make the honey & ginger mayonnaise, combine the mayonnaise, honey, ginger and corinader in a bowl. Cover with plastic wrap and place in the fridge until ready to serve.
- Preheat a bbq or chargrill pan on high. Drain the prawns from the marinade. Cook on preheated grill, turning occasionally, for 3 minutes or until prawns begin to curl and change colour. Transfer to a serving platter. Serve immediately with the honey and ginger mayonnaise.
Wow, we really loved the flavor of these shrimp! I didn't have any of the kaffir lime leaves or fish sauce, so I had to leave them out, but they were still excellent. The shrimp tasted amazing enough on their own, but the mayo really complemented them well, so I was torn about the best way to eat them. And I'm not typically a fan of mayo-based sauces, so that's saying a lot! BTW, for anyone out there who doesn't feel like looking it up, 650g is about 1 1/2 lbs. I made a half-recipe for my fiance and I, and it was just right. I also had to use the oven instead of the grill since it was pretty nasty outside; I broiled them 4 inches below the flame for three minutes on each side, and they turned out perfect. Will definitely be making these again! Made for PAC Fall 2012.