40 tiger prawns, freshly cooked
40 long skewers
6 tbsp, good quality mayonnaise
1 lime, juice only
1 lime quartered
For the marinade
1 large red chili, seeded and finely chopped
1 tbsp olive oil
2 tsp Thai fish sauce or soy sauce
1 tbsp garlic infused oil
2 tsp grated ginger
1 tsp ground cumin
Mix the marinade ingredients and add to the prawns. Leave for 5 mins.
To cook on a barbecue: thread the prawns on skewers, place in the centre of the grill on the lemongrass and cook for 2-3 mins, turning once until opaque.
Discard the lemongrass before eating.
Place the mayonnaise in a small bowl and mix in the lime and the spring onions.
Serve the lime mayo in a pretty bowl on the side. With fresh limes quartered.
Recipe adapted from: Good Food