BBQ Prawns with Tropical Mayo

Charmaine Lu -

  • 1.5kg king prawns, peeled, tails intact
  • 1 tbsp olive oil
  • 1 chopped red chilli
  • 2 tsp grated ginger
  • Small handful of chopped coriander
  • 1.5 tbsp lemongrass paste
  • 1 finely chopped mango
  • 1 birdseye chilli, deseeded and finely chopped
  • 1 tsp mustard
  • 1 egg yolk
  • 125ml veg oil
  • 2 tsp lime juice
  • Mix the prawns, olive oil, chopped red chilli, chopped coriander, ginger and 1 tbsp of lemongrass paste in a bowl. Set aside for 15 mins to marinate. Meanwhile, pop half the mango in a blender with the birdseye chilli, mustard, egg yolk and remaining lemongrass paste. Process until smooth, and with the motor running, add the oil in a steady stream until the mixture is smooth and glossy. Add the lime juice and some seasoning, and mix well.
  • Barbecue or grill the prawns for 1-2 mins on each side or until pink. Serve on a platter with the mayo, topped with the remaining mango and some more coriander leaves.
10 mins
8 serving