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
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.
Thread the prawns onto skewers (optional).
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.
Just before serving, gently toss together all the ingredients for the mango salsa.
Serve the prawns with the mango salsa.
