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
It is absolute love!!
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.