Barbecued prawns with ginger and mango mayonnaise

4 kg green tiger prawns, peeled, leaving tail intact, deveined
1 stalk lemongrass, white part only, finely chopped
4 kaffir lime leaves, finely shredded
2 tbs peanut oil

Ginger and mango mayonnaise.

1 mango, peeled, stoned, finely chopped
1 tbs finely grated fresh ginger
1 tbs lime juice
2 egg yolks
1 tsp mustard powder
1 cup (250ml) vegetable oil

Step 1

Combine the prawns, lemongrass, lime leaves and oil in a bowl. Cover with plastic wrap. Place in the fridge for 1 1/2 hours to marinate.

Step 2

To make the mayonnaise, place mango, ginger, lime juice, egg yolks and mustard powder in the bowl of a food processor and process until smooth. With the motor running, add the oil in a thin, steady stream until mixture is thick and pale. Taste and season with salt and pepper.

Step 3

Preheat barbecue on high. Add prawns and cook, turning occasionally, for 5-7 minutes or until prawns curl and change colour. Reserve one-third of the prawns, cover and place in the fridge to chill (see note).

Step 4

Transfer remaining prawns to a serving platter and serve with the mayonnaise.