Salt & Pepper Prawns With Lemon-Grass Mayonnaise

• 615 g green king prawns, peeled leaving tails intact, deveined (24 medium)
• 2 teaspoons ground sichuan pepper
• 1 teaspoon fresh ground black pepper
• 1 teaspoon flaked sea salt
• lime wedge, to serve
• Lemon-grass mayonnaise
• 125 ml water
• 2 stalks lemongrass, pale section only, coarsely chopped
• 1 teaspoon finely grated lime rind
• 235 g reduced-fat mayonnaise
• 1/4 cup chopped fresh Thai basil

1. To make the mayonnaise, combine the water, lemon grass and lime rind in a saucepan over high heat. Bring to the boil. Cook for 5 minutes or until liquid has reduced to 1 tablespoonful. Set aside for 15 minutes to cool.
2. Strain the lemon-grass mixture through a fine sieve into a small bowl. Add the mayonnaise and basil and stir to combine.
3. Thread the prawns, tail-end first, onto the bamboo skewers.
4. Preheat a barbecue grill on high. Combine the Sichuan pepper, black pepper and salt in a bowl. Sprinkle the pepper mixture over the prawns and cook on grill for 1-2 minutes each side or until prawns change colour. Transfer to a serving platter. Serve with lemon-grass mayonnaise and lime wedges.

green king prawns, ground sichuan pepper, fresh ground black pepper, salt, lime, lemongrass mayonnaise, water, stalks lemongrass, lime rind, mayonnaise, fresh thai basil

Taken from www.food.com/recipe/salt-pepper-prawns-with-lemon-grass-mayonnaise-301607 (may not work)