Lemon Grass Prawn (Shrimp) Skewers With Mango Mayon

Name: Lemon Grass Prawn (Shrimp) Skewers With Mango Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 (1 1/4 kg) green shrimp, peeled with tails intact, deveined (prawns); 1 stalk lemongrass, pale section only, finely chopped; 2 kaffir lime leaves, centre veins removed, finely shredded; 1 tablespoon palm sugar, finely chopped; 2 garlic cloves, crushed; 1 tablespoon fresh ginger, finely chopped; 1 mango, peeled and coarsely chopped (half only); 2 egg yolks; 2 tablespoons fresh lime juice; 1 teaspoon mustard powder; 250 ml peanut oil

Servings: persons

40 (1 1/4 kg) green shrimp, peeled with tails intact, deveined (prawns)
1 stalk lemongrass, pale section only, finely chopped
2 kaffir lime leaves, centre veins removed, finely shredded
1 tablespoon palm sugar, finely chopped
2 garlic cloves, crushed
1 tablespoon fresh ginger, finely chopped
1 mango, peeled and coarsely chopped (half only)
2 egg yolks
2 tablespoons fresh lime juice
1 teaspoon mustard powder
250 ml peanut oil

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.
3
Taste and season with salt and pepper.
4
Transfer the mango mayonnaise to an airtight container and store in the fridge until required.
5
Combine the prawns, lemon grass, lime leaves, sugar, garlic and ginger in a large glass or ceramic bowl.
6
Cover with plastic wrap and place in the fridge for 3 hours to marinate.
7
Thread the prawns, tail-end first, onto pre-soaked bamboo skewers.
8
Preheat a barbecue grill or chargrill on medium.
9
Cook half the prawns skewers on the grill for 1-2 minutes each side or until prawns change colour.
10
Transfer to a serving platter.
11
Repeat with the remaining prawn skewers.
12
Transfer the mango mayonnaise to a serving bowl.
13
Serve immediately with the prawns and Pumpking and cashew couscous salad.

1548

kcal

Calories

Fat

Carbs

267

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 40 (1 1/4 kg) green shrimp, peeled with tails intact, deveined (prawns), 1 stalk lemongrass, pale section only, finely chopped, 2 kaffir lime leaves, centre veins removed, finely shredded, 1 tablespoon palm sugar, finely chopped, and more.

Yes, Lemon Grass Prawn (Shrimp) Skewers With Mango Mayonnaise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Grass Prawn (Shrimp) Skewers With Mango Mayonnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions