Best Salt Pepper Prawns With Lemon Grass Mayonnaise Recipes

Salt & Pepper Prawns With Lemon-Grass Mayonnaise image

Provided by Sonya01

Categories < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

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
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

Steps:

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.
Strain the lemon-grass mixture through a fine sieve into a small bowl. Add the mayonnaise and basil and stir to combine.
Thread the prawns, tail-end first, onto the bamboo skewers.
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.

Nutrition Facts : Calories 180.6, Fat 11, SaturatedFat 1.7, Cholesterol 127.1, Sodium 348.4, Carbohydrate 3.4, Fiber 0.1, Sugar 1.2, Protein 15.8

Salt and Pepper Prawns with Lime and Chilli Dipping Sauce image

Provided by JustJanS

Categories Australian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon szechwan pepper
1 teaspoon black peppercorns
2 teaspoons flaked sea salt
2 tablespoons rice flour
750 g medium green king prawns, shelled and cleaned leaving tails intact
1/2 cup peanut oil
70 g brown sugar
1 tablespoon rice vinegar
1 clove garlic, crushed
1 small fresh red chile, finely chopped
1 tablespoon chopped coriander leaves
1/3 cup lime juice, plus wedges to serve

Steps:

For dipping sauce, combine sugar and vinegar in a small frying pan and stir over a low heat until sugar dissolves.
Cool, then add reamaining sauce ingredients.
Season to taste with salt and pepper.
Dry roast pepper and peppercorns in a small pan over low medium heat for 2 minutes or until fragrant, then cool.
Grind roasted peppers, salt and rice flour until coarsely ground.
Place prawns in bowl and sprinkle with pepper mixture to coat.
Heat oil in wok and fry prawns in batches for 2 minutes or until cooked through.
Drain on absorbent paper.
Serve prawns immediately with dipping sauce and lime wedges to the side.

Salt and Pepper Prawns (Shrimp) image

Provided by Jubes

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

24 medium green prawns (about 1.4 kilos)
1/2 cup rice flour
2 teaspoons salt
3 teaspoons ground black pepper
2 cups peanut oil
1 tablespoon flaked sea salt
1 -2 lemon, cut into wedges to serve

Steps:

Peel, devein and butterfly the prawns, leaving the tails intact.
Combine the flour salt and 2 teaspoons of the ground peppercorns in a large bowl. Add prawns and toss to coat in the flour mixture. Shake off the excess flour from each prawn.
Heat the oil in a wok or frypan until very hot. Cook prawns in small batches for about 2 minutes or until crisp. Transfer prawns to a plate lined with paper towel to drain.
In a seperate bowl, combine the salt flakes with the remaining teaspoon of ground peppercorns.
Place prawns on a serving plate and sprinkle with the salt & pepper mix. Serve with lemon wedges.
Enjoy!