BBQ Prawns With Honey & Ginger Mayonnaise

Name: BBQ Prawns With Honey & Ginger Mayonnaise
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 5 cm lemongrass, pale-section only, finely chopped; 3 kaffir lime leaves, finely shredded; 1 1/2 tablespoons fresh lime juice; 2 teaspoons fish sauce; 1 teaspoon caster sugar; 650 g green king prawns, peeled with tail; 3/4 cup mayonnaise; 2 teaspoons honey; 5 cm gingerroot, peeled, finely grated; 2 tablespoons fresh coriander, finely chopped

Submitted by Stacelee

"Better Homes and Gardens"

Download

Ready In:: 50mins
Ingredients:: 11
Serves:: 4

ingredients

2 tablespoons olive oil
5 cm lemongrass, pale-section only, finely chopped
3 kaffir lime leaves, finely shredded
1 ¹⁄₂ tablespoons fresh lime juice
2 teaspoons fish sauce
1 teaspoon caster sugar
650 g green king prawns, peeled with tail
honey and ginger mayonnaise
³⁄₄ cup mayonnaise
2 teaspoons honey
5 cm gingerroot, peeled, finely grated
2 tablespoons fresh coriander, finely chopped

directions

Whisk together the oil, lemon grass, kaffir lime leaves, lime juice, fish sauce and sugar in a mall bowl. Place the prawns in a shallow glass or ceramic dish and pour over the lemon grass mixture. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
Meanwhile, to make the honey & ginger mayonnaise, combine the mayonnaise, honey, ginger and corinader in a bowl. Cover with plastic wrap and place in the fridge until ready to serve.
Preheat a bbq or chargrill pan on high. Drain the prawns from the marinade. Cook on preheated grill, turning occasionally, for 3 minutes or until prawns begin to curl and change colour. Transfer to a serving platter. Serve immediately with the honey and ginger mayonnaise.

Questions & Replies

Got a question? Share it with the community!

Reviews

Wow, we really loved the flavor of these shrimp! I didn't have any of the kaffir lime leaves or fish sauce, so I had to leave them out, but they were still excellent. The shrimp tasted amazing enough on their own, but the mayo really complemented them well, so I was torn about the best way to eat them. And I'm not typically a fan of mayo-based sauces, so that's saying a lot! BTW, for anyone out there who doesn't feel like looking it up, 650g is about 1 1/2 lbs. I made a half-recipe for my fiance and I, and it was just right. I also had to use the oven instead of the grill since it was pretty nasty outside; I broiled them 4 inches below the flame for three minutes on each side, and they turned out perfect. Will definitely be making these again! Made for PAC Fall 2012.

ItalianMama