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Salt and Pepper Prawns with Lemon Grass Mayo

Kath Whalen

For Dinner ( Fish and Seafood )


Published on

20 minutes to prepare and 15 minutes to cook

Serves 6


I'm a great believer in using the barbeque for more than sausages, steak and burgers. The prawns have just the right bite and the recipe makes 24 skewers.

These were a big hit when I prepared them for my partner's birthday party.


Prawn (shrimp) Skewers:
24 medium green king prawns, peeled with tails left intact
2 tspn ground Sichuan pepper
1 tspn ground black pepper
1 tspn sea salt flakes (sea salt/rock salt)
Lime wedges to serve
24 bamboo skewers (soaked in water)

Lemon-grass mayonnaise
2 stems lemon grass, pale section only, coarsely chopped
125 ml (1/2 cup) water
1 tspn grated lime rind
235 gm (1 cup) reduced-fat mayonnaise
1/4 cup chopped fresh Thai basil
1kg Seafood (combination of firm fleshed fish, prawns, scallops and crayfish)
Cream (for serving)


Combine the water, lemon grass and lime rind in a saucepan over high heat. Bring to the boil. Cook for 5 mins or until liquid has reduced to 1 tablespoonful. Set aside for 15 mins 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 bamboo skewers.

Combine Sichuan pepper, black pepper and salt in a bowl. Sprinkle the mixture over the prawns. Cook on a hot barbeque grill for 1-2 minutes each side or until prawns change colour.

Transfer to a serving plate and serve with lime wedges and a small bowl of the lemon grass mayonnaise.


The cooking time is for the mayonnaise, the skewers only need to be cooked for 2-4 mins.


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