Ingredients
| 3 tsp | Green chillies, freshm finely chopped (Main) |
| 1 kg | Prawns, medium sized, peeled and cleaned with tails intact (Main) |
| 1 tsp | Lemongrass, minced |
| 2 cloves | Fresh garlic, minced |
| 2 tsp | Fresh ginger, minced |
| ½ cup | White wine |
| 1 Tbsp | Rice bran oil, or vegetable |
| 1 tsp | Brown sugar |
| 1 to taste | Salt & freshly ground pepper |
Mayo
| 3 | Eggs, yolks |
| 150 g | Rocket (Main) |
| 2 tsp | Wasabi paste |
| 1 | Garlic clove, minced |
| 1 tsp | Salt |
| ⅔ cup | Olive oil, light |
| 2 | Limes, juice to taste, wedges to serve |
| ¾ cup | Creme fraiche |
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Directions
- Combine the prawns with all the ingredients. Mix well then cover and refrigerate for a minimum of 1 hour.
- To make the mayo; bring a small saucepan of water to a boil. Add the rocket. After 30 seconds drain and put into iced water. When cold, drain again, pat dry and chop finely.
- Put the egg yolks into a food processer with the wasabi, garlic and salt. With the motor running, gradually pour the oil in a thin stream until the mixture has thickened. Remove and stir in the rocket, creme fraiche and lime juice.
- Remove the prawns from the marinade. Heat a grill until hot. Brush with oil and grill the prawns on both sides until lightly charred.
- Serve piled on a platter with lime or lemon wedges, a bowl of rocket mayo and plenty of napkins.
