BBQ Prawns With Honey & Ginger Mayonnaise

READY IN: 50mins
Recipe by Stacelee

Better Homes and Gardens

Top Review by ItalianMama

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.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.

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