Salt & Pepper Prawns With Lemon-Grass Mayonnaise

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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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