Salt & Pepper Prawns With Lemon-Grass Mayonnaise

Ingredients

Lemon-grass mayonnaise

• 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

Directions

1. 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. 2

   Strain the lemon-grass mixture through a fine sieve into a small bowl. Add the mayonnaise and basil and stir to combine.

3. 3

   Thread the prawns, tail-end first, onto the bamboo skewers.

4. 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.