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BBQ Prawns With Mango Mayonnaise

Home  >  Inspire & Create  >  Barbecue Menu  >  BBQ Prawns With Mango Mayonnaise


BBQ Prawns With Mango Mayonnaise


20 mins
(+ 15 mins marinating time)


10 mins







  • 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
  • ¼ cup coarsely chopped coriander
  • 1½ 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*
  • ½ cup (125ml) vegetable oil
  • 2 tsp lime juice
  • Coriander leaves, to serve


  1. Combine 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. 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. 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.