Salt & Pepper Prawns With Lemon-Grass Mayonnaise
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INGREDIENTS
Nutrition- 615g green king prawns, peeled leaving tails intact, deveined (24 medium)
- 2teaspoons ground sichuan pepper
- 1teaspoon fresh ground black pepper
- 1teaspoon flaked sea salt
-
Lemon-grass mayonnaise
- 125ml water
- 2
- 1teaspoon finely grated lime rind
- 235g reduced-fat mayonnaise
- 1⁄4cup chopped fresh Thai basil
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DIRECTIONS
- 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.
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