Serves: 12



  • 4kg green tiger prawns (peeled and deveined with tail intact)
  • Stalk of lemongrass, finely chopped
  • 2 tablespoons peanut oil
  • 4 kaffir lime leaves, shredded 

Ginger and mango mayonnaise

  • Mango, peeled stoned and finely chopped
  • Tablespoon of finely grated ginger
  • Tablespoon of lime juice
  • Cup of vegetable oil
  • Teaspoon of mustard powder
  • 2 egg yolk 


  1. To begin, prepare your prawns by combining with lemongrass, lime leaves and oil in a bowl. Cover with plastic wrap and place in fridge for one and a half hours to marinate.
  2. As they marinate, prepare your mayonnaise, by blending mango, ginger, lime, juice, egg yolks and mustard powder in a food processor until smooth.
  3. While the motor is still running, add the oil in a thin, steady stream. If you’ve done this right the mixture will appear thick and pale. Season to your taste with salt and pepper.
  4. Barbecue on a high temperature, turning occasionally for five minutes or so until the prawns start to curl and change colour. After this serve and enjoy!

What’s your favourite way to have prawns? Are you planning to fire up the barbeque this summer? Let us know in the comments section below, we’d love to hear from you.

This article was written in partnership with Over60.