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BBQ prawns with mango mayonnaise

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  • Gluten free
  • Dairy free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • No added sugar
  • Wheat free

Smoky prawns paired with creamy mango mayo - the ultimate combo to kickstart your feast.

  • Serves8
  • Cook time10 minutes
  • Prep time20 minutes, + 15 mins marinating time
BBQ prawns with mango mayonnaise and lemom wedges

Ingredients

  • 1.5kg raw Coles King Prawns or Banana Prawns, peeled leaving tails intact, deveined
  • 1 tbs olive oil
  • 1 long red chilli, seeded, finely chopped (optional)
  • 2 tsp finely grated ginger
  • 1/4 cup coarsely chopped coriander
  • 1 1/2 tbs lemongrass paste
  • 1 mango, stoned, peeled, finely chopped
  • 1 red birdseye chilli, seeded, finely chopped (optional)
  • 1 tsp Dijon mustard
  • 1 Coles Australian Free Range Egg yolk
  • 1/2 cup (125ml) vegetable oil
  • 2 tsp lime juice
  • Coriander leaves, to serve

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the prawns, olive oil, long chilli, if using, ginger, chopped coriander and 1 tbs of the lemongrass in a bowl. Set aside for 15 mins to develop the flavours.

  2. Step 2

    Meanwhile, place half the mango in a food processor with the birdseye chilli, if using, mustard, egg yolk and remaining lemongrass. Process until smooth and well combined. With the motor running, add the vegetable oil in a thin, steady stream until combined and mixture is thick and smooth. Add lime juice. Process until combined. Season.

  3. Step 3

    Heat a barbecue grill or chargrill on medium-high. Cook the prawns, in 2 batches, for 1-2 mins each side or until prawns curl and change colour. Transfer to a serving platter. Top with the remaining mango and coriander leaves. Serve with the mayonnaise.

    BBQ prawns with mango mayonnaise

    BBQ prawns with mango mayonnaise
    • Serves8
    • Cook time10 minutes
    • Prep time20 minutes, + 15 mins marinating time
    Ingredients
    • 1.5kg raw Coles King Prawns or Banana Prawns, peeled leaving tails intact, deveined
    • 1 tbs olive oil
    • 1 long red chilli, seeded, finely chopped (optional)
    • 2 tsp finely grated ginger
    • 1/4 cup coarsely chopped coriander
    • 1 1/2 tbs lemongrass paste
    • 1 mango, stoned, peeled, finely chopped
    • 1 red birdseye chilli, seeded, finely chopped (optional)
    • 1 tsp Dijon mustard
    • 1 Coles Australian Free Range Egg yolk
    • 1/2 cup (125ml) vegetable oil
    • 2 tsp lime juice
    • Coriander leaves, to serve
      Description

      Smoky prawns paired with creamy mango mayo - the ultimate combo to kickstart your feast.

      Method

      1. Step 1

        Combine the prawns, olive oil, long chilli, if using, ginger, chopped coriander and 1 tbs of the lemongrass in a bowl. Set aside for 15 mins to develop the flavours.

      2. Step 2

        Meanwhile, place half the mango in a food processor with the birdseye chilli, if using, mustard, egg yolk and remaining lemongrass. Process until smooth and well combined. With the motor running, add the vegetable oil in a thin, steady stream until combined and mixture is thick and smooth. Add lime juice. Process until combined. Season.

      3. Step 3

        Heat a barbecue grill or chargrill on medium-high. Cook the prawns, in 2 batches, for 1-2 mins each side or until prawns curl and change colour. Transfer to a serving platter. Top with the remaining mango and coriander leaves. Serve with the mayonnaise.