Salt & Pepper Prawns With Lemon-Grass Mayonnaise |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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for asian forum tag Ingredients:
615 g green king prawns, peeled leaving tails intact, deveined (24 medium) |
2 teaspoons ground sichuan pepper |
1 teaspoon fresh ground black pepper |
1 teaspoon flaked sea salt |
lime wedge, to serve |
125 ml water |
2 stalks lemongrass, pale section only, coarsely chopped |
1 teaspoon finely grated lime rind |
235 g reduced-fat mayonnaise |
1/4 cup chopped fresh thai basil |
Directions:
1. 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.
2. Strain the lemon-grass mixture through a fine sieve into a small bowl. Add the mayonnaise and basil and stir to combine.
3. Thread the prawns, tail-end first, onto the bamboo skewers.
4. 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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