Lemon grass prawn skewers with mango mayonnaise

It’s summer time and the eating should be easy, and it certainly will be if you put a few of these prawn skewers on the barbie!

Preparation Time

30 minutes

Cooking Time

10 minutes

Equipment

You will need to soak 40 bamboo skewers in cold water for 15 minutes for this recipe.

Ingredients (serves 6 )

• 40 (about 1.2kg) green prawns, peeled leaving tails intact, deveined
• 1 stem lemon grass, pale section only, finely chopped
• 2 kaffir lime leaves, centre veins removed, finely shredded
• 1 tbs palm sugar
• 2 garlic cloves, crushed
• 1 tbs finely grated fresh ginger

• Mango mayonnaise

• 1/2 ripe mango, peeled, coarsely chopped
• 2 egg yolks
• 2 tbs fresh lime juice
• 1 tsp mustard powder
• 250ml (1 cup) peanut oil
• Salt & freshly ground black pepper

Method

1. To make the mango mayonnaise, place the mango, egg yolks, lime juice and mustard powder in the bowl of a food processor and process until smooth. With the motor running, gradually add the oil in a thin steady stream, stopping occasionally to scrape down the side of the bowl, until mixture is pale and creamy. Taste and season with salt and pepper. Transfer mango mayonnaise to an airtight container and store in the fridge until required.
2. Combine the prawns, lemon grass, lime leaves, sugar, garlic and ginger in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 3 hours to develop the flavours.
3. Thread the prawns, tail-end first, onto bamboo skewers. Preheat a barbecue grill or chargrill pan on medium. Cook half the prawns on the grill for 1-2 minutes each side or until they change colour. Transfer prawns to a large serving platter. Repeat with the remaining prawns.
4. Transfer the mango mayonnaise to a serving bowl and serve immediately with the prawn skewers.

Notes & tips

Note: You can serve this recipe with the pumpkin & cashew couscous salad (see related recipe)