BBQ prawns with mango mayonnaise

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

8

20m

Note: + 15 mins marinating time

10m

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

Method

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.

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.

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.

Dietary information

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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.