Salt & Pepper Prawns With Lemon-grass Mayonnaise

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.