Ingredients (serves 4)

24 (about 615g) medium green king prawns, peeled leaving tails intact, deveined
2 tsp ground Sichuan pepper
1 tsp freshly ground black pepper
1 tsp sea salt flakes
Lime wedges, to serve


Lemon-grass mayonnaise

125ml (1/2 cup) water
2 stems lemon grass, pale section only, coarsely chopped
1 tsp finely grated lime rind
235g (1 cup) Simon Johnson mayonnaise
1/4 cup chopped fresh Thai basil, coriander or Vietnamese Mint


Method

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.