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Chilli prawns with mango salad

  • 0:45 Prep
  • 0:05 Cook
  • 4 Servings


  • 20 green king prawns
  • 2 just-ripe mangoes, peeled, diced
  • 1 cup coriander leaves
  • lime wedges, to serve


  • 3 small red chillies, deseeded, finely chopped
  • 1 tablespoon olive oil
  • 4 large limes, juiced
  • 1/3 cup grated palm sugar (see note)
  • 2 tablespoons fish sauce
  • 2 garlic cloves, crushed


  • You'll need 20 bamboo skewers


  • 1
    Soak skewers in cold water for 10 minutes.
  • 2
    Peel and devein prawns, leaving heads and tails intact. Thread onto skewers. Place into a large ceramic dish.
  • 3
    Make marinade: Place all ingredients into a screw-top jar. Shake well until sugar dissolves. Pour half the marinade over prawns. Turn to coat. Cover and refrigerate for 30 minutes.
  • 4
    Place mangoes and coriander into a bowl. Pour over remaining marinade. Toss to combine. Set aside.
  • 5
    Preheat a barbecue grill on medium-high heat. Barbecue prawns, turning and basting with marinade occasionally, for 3 minutes or until shells are pink and flesh is cooked through. Serve prawns with mango salad and lime wedges.

Source: taste.com.au


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