SALT & PEPPER PRAWNS WITH LEMON-GRASS MAYONNAISE

Salt & Pepper Prawns With Lemon-Grass Mayonnaise image

Provided by Sonya01

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

615 g green king prawns, peeled leaving tails intact, deveined (24 medium)
2 teaspoons ground sichuan pepper
1 teaspoon fresh ground black pepper
1 teaspoon flaked sea salt
lime wedge, to serve
125 ml water
2 stalks lemongrass, pale section only, coarsely chopped
1 teaspoon finely grated lime rind
235 g reduced-fat mayonnaise
1/4 cup chopped fresh Thai basil

Steps:

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.
Strain the lemon-grass mixture through a fine sieve into a small bowl. Add the mayonnaise and basil and stir to combine.
Thread the prawns, tail-end first, onto the bamboo skewers.
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.

Nutrition Facts : Calories 180.6, Fat 11, SaturatedFat 1.7, Cholesterol 127.1, Sodium 348.4, Carbohydrate 3.4, Fiber 0.1, Sugar 1.2, Protein 15.8