Lemon Grass Prawn (Shrimp) Skewers With Mango Mayonnaise

“I made these for a dinner party and was really pleased with how they turned out. It is a fresh summer dish that can be cooked on the barbecue. You will need to soak 40 bamboo skewers in cold water for at least 15 minutes for this recipe. I found this in the Australian Good Taste magazine. In the recipe it recommends to serve with Pumpkin and cashew couscous salad (#202652). Cooking time includes marinating time.”
3hrs 40mins
40 prawn skewers

Ingredients Nutrition


  1. To make the mango mayonnaise, place the mango, egg yolks, lime juice and mustard powder in the bowl of a food processor and process until smooth.
  2. With the motor running, gradually add the oil in a thin steady stream, stopping occasionally to scrape down the side of the bowl, until mixture is pale and creamy. Taste and season with salt and pepper.
  3. Transfer the mango mayonnaise to an airtight container and store in the fridge until required.
  4. Combine the prawns, lemon grass, lime leaves, sugar, garlic and ginger in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 3 hours to marinate.
  5. Thread the prawns, tail-end first, onto pre-soaked bamboo skewers. Preheat a barbecue grill or chargrill on medium. Cook half the prawns skewers on the grill for 1-2 minutes each side or until prawns change colour.
  6. Transfer to a serving platter. Repeat with the remaining prawn skewers.
  7. Transfer the mango mayonnaise to a serving bowl. Serve immediately with the prawns and Pumpking and cashew couscous salad.

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