1kg medium sized prawns, peeled and cleaned but with the tails intact
3 tsp fresh green chilli, finely chopped
1 tsp lemongrass, minced
2 cloves garlic, minced
2 tsp ginger, minced
1/2 cup white wine
1 Tbsp rice bran or vegetable oil
1 tsp brown sugar
Salt and freshly ground black pepper
3 egg yolks
2 tsp wasabi
1 garlic clove, minced
1 tsp salt
2/3 cup light olive oil
3/4 cup creme fraiche
Lime juice to taste and lime or lemon wedges to serve
1 Combine the prawns with all the ingredients. Mix well then cover and refrigerate for a minimum of 1 hour.
2 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.
3 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.
4 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.