Salt & pepper prawns with lemon-grass mayonnaise

Salt & pepper prawns with lemon-grass mayonnaise

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Infuse mayo with the fresh flavours of Asian herbs, then see how quickly these seasoned prawn skewers disappear.

The ingredient of Salt & pepper prawns with lemon-grass mayonnaise

  1. 24 (about 615g) medium green king prawns, peeled leaving tails intact, deveined
  2. 2 teaspoons ground Sichuan pepper
  3. 1 teaspoon freshly ground black pepper
  4. 1 teaspoon sea salt flakes
  5. Lime wedges, to serve
  6. 125ml (1/2 cup) water
  7. 2 stems lemon grass, pale section only, coarsely chopped
  8. 1 teaspoon finely grated lime rind
  9. 235g (1 cup) reduced-fat mayonnaise
  10. 1/4 cup chopped fresh Thai basil

The instruction how to make Salt & pepper prawns with lemon-grass mayonnaise

  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.

Nutritions of Salt & pepper prawns with lemon-grass mayonnaise

fatContent: 109.94 calories
saturatedFatContent: 1.5 grams fat
carbohydrateContent:
sugarContent: 8.5 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 16 grams protein
sodiumContent:

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