BBQ Prawns with Ginger and Mango Mayonnaise
2.5 kg green tiger prawns, leaving tail intact, deveined
1 stalk lemongrass, white part only, finely chopped
4 kaffir lime leaves, finely shredded
2 tablespoons peanut oil.
Ginger and mango mayonnaise
1 mango peeled
1 tablespoon finely grated fresh ginger
1 tablespoon lime juice
2 egg yolks
1 teaspoon mustard powder
1 cup vegetable oil
Combine the prawns, lemongrass, lime leaves and oil in a bowl. Cover with plastic wrap. Place in the fridge for 1½ hours to marinate.
To make the mayonnaise, place mango, ginger, lime juice, egg yolks and mustard powder in the bowl of a food processor and process until smooth. With the motor running, add the oil in a thin, steady stream until mixture is thick and pale. Taste and season with salt and pepper.
Preheat barbecue on high. Add prawns and cook, turning occasionally, for 5-7 minutes or until prawns curl and change colour. Reserve on third of the prawns, cover and place in the fridge to chill.
Transfer remaining prawns to a serving platter and serve with the mayonnaise.
Serves 10 – 12