1

To make the mango mayonnaise, place the mango, egg yolks, lime juice and mustard powder in the bowl of a food processor and process until smooth. With the motor running, gradually add the oil in a thin steady stream, stopping occasionally to scrape down the side of the bowl, until mixture is pale and creamy. Taste and season with salt and pepper. Transfer mango mayonnaise to an airtight container and store in the fridge until required.

2

Combine the prawns, lemon grass, lime leaves, sugar, garlic and ginger in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 3 hours to develop the flavours.

3

Thread the prawns, tail-end first, onto bamboo skewers. Preheat a barbecue grill or chargrill pan on medium. Cook half the prawns on the grill for 1-2 minutes each side or until they change colour. Transfer prawns to a large serving platter. Repeat with the remaining prawns.

4

Transfer the mango mayonnaise to a serving bowl and serve immediately with the prawn skewers.