Chilli Lime Prawns with Tangy Mango Salsa

Fresh and fragrant mango brings a burst of sunshine to perfectly charred prawn skewers – this dish screams summer barbecue! A double dose of marinade locks in even more flavour to your seafood, while fresh herbs round everything off perfectly. I

PREP TIME
15 minutes
COOK TIME
25 minutes
SERVES
4
Ingredients

16 large raw tiger prawns, peeled and deveined

vegetable oil for grilling

 

Marinade:

1 long red chilli, finely chopped

2 tbsp finely chopped coriander (cilantro)

2 tbsp finely sliced mint

1 garlic clove, finely grated

2 tsp fish sauce

¼ tsp sweet paprika

zest and juice of 1 lime

 

Mango salsa:

1 large mango, peeled and cut into small dice

2 tbsp finely chopped coriander (cilantro)

2 tbsp finely sliced mint

½ small cucumber, cut into small dice

4 tbsp Marion’s Kitchen Thai-style Tamarind Vinaigrette (or try my homemade version here)

1 tbsp chopped roasted peanuts

Steps
  • Step 1

    For the marinade, combine all the ingredients. Spoon half the marinade over the prawns and reserve the other half of the marinade (you’ll use this second half to coat the prawns after they’re cooked). You can leave the prawns to marinate for only 10 minutes or overnight if you have the time.

  • Step 2

    Thread the prawns onto skewers (optional).

  • Step 3

    Heat a barbecue grill plate or large non-stick frying pan over high heat. Brush with oil. Grill the prawns for 2-3 minutes each side or until cooked through. Transfer the prawns to a tray or shallow dish containing the reserved marinade. Toss to coat.

  • Step 4

    Just before serving, gently toss together all the ingredients for the mango salsa.

  • Step 5

    Serve the prawns with the mango salsa.

Hey Foodie. So glad you're here. Let's hav some fun making delicious food. Hey Foodie. So glad you're here. Let's hav some fun making delicious food.

What our customers say

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It is absolute love!!

2022-09-29

What an amazing combination!! It is the perfect marriage of flavours and I couldn’t love it more. Definately going to be adding this to our Christmas menu this year.

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Hannah

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