Food & Wine
Barbecued prawns with a twist
Ah, is there anything as nice as the smell of prawns on the grill on a balmy summer’s evening. This recipe is a tasty variation on a classic seafood dish that will make you want to fire up the barbecue time and time again.
- 4kg green tiger prawns (peeled and deveined with tail intact)
- Stalk of lemongrass, finely chopped
- 2 tablespoons peanut oil
- 4 kaffir lime leaves, shredded
- Mango, peeled stoned and finely chopped
- Tablespoon of finely grated ginger
- Tablespoon of lime juice
- Cup of vegetable oil
- Teaspoon of mustard powder
- 2 egg yolks
- To begin, prepare your prawns by combining with lemongrass, lime leaves and oil in a bowl. Cover with plastic wrap and place in fridge for one and a half hours to marinate.
- As they marinate, prepare your mayonnaise, by blending mango, ginger, lime, juice, egg yolks and mustard powder in a food processor until smooth.
- While the motor is still running, add the oil in a thin, steady stream. If you’ve done this right the mixture will appear thick and pale. Season to your taste with salt and pepper.
- Barbecue on a high temperature, turning occasionally for five minutes or so until the prawns start to curl and change colour. After this serve and enjoy!
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