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

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