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Ingredients
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20 green king prawns
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2 just-ripe mangoes, peeled, diced
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1 cup coriander leaves
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lime wedges, to serve
Marinade
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3 small red chillies, deseeded, finely chopped
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1 tablespoon olive oil
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4 large limes, juiced
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1/3 cup grated palm sugar (see note)
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2 tablespoons fish sauce
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2 garlic cloves, crushed
Equipment
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You'll need 20 bamboo skewers
Method
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1Soak skewers in cold water for 10 minutes.
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2Peel and devein prawns, leaving heads and tails intact. Thread onto skewers. Place into a large ceramic dish.
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3Make 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.
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4Place mangoes and coriander into a bowl. Pour over remaining marinade. Toss to combine. Set aside.
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5Preheat 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
