Salt and pepper prawns with lemon-grass mayonnaise

Infuse a low-fat bought mayo with the fresh flavours of Asian herbs, then see how quickly these seasoned prawn skewers disappear.

Preparation Time 20 minutes
Cooking Time 10 minutes

Ingredients (serves 8)
* 24 (about 615g) medium green king prawns, peeled leaving tails intact, deveined
* 2 tsp ground Sichuan pepper
* 1 tsp freshly ground black pepper
* 1 tsp sea salt flakes
* Lime wedges, to serve
Lemon-grass mayonnaise
* 125ml (1/2 cup) water
* 2 stems lemon grass, pale section only, coarsely chopped
* 1 tsp finely grated lime rind
* 235g (1 cup) reduced-fat mayonnaise
* 1/4 cup chopped fresh Thai basil


Method
1. 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.
2. Strain the lemon-grass mixture through a fine sieve into a small bowl. Add the mayonnaise and basil and stir to combine.
3. Thread the prawns, tail-end first, onto the bamboo skewers.
4. 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.

Notes & tips
* Prepare this to the end of step 3 up to 3 hours ahead. Store in fridge. Continue from step 4 up to 30 minutes before serving.
* You'll need to soak 24 bamboo skewers in water for 15 minutes for this recipe.

Source
Australian Good Taste - Page 100
Recipe by Sarah Hobbs