Recipes Blogged by: Elle Vernon 14 Mar 2018 View comments
Easter recipe: BBQ grilled prawns with mango salsa
Blogged by: Elle Vernon 14 Mar 2018 View comments
If you haven’t used kaffir lime leaves before, don’t be shy - to shred them it’s as simple as rolling them up tightly then slicing the roll very thinly.

This mango salsa is also beautiful spooned over cold cooked peeled prawns. Enjoy them this Easter!

 

BBQ grilled prawns with mango salsa recipe

Preparation time: 20 mins
Cooking time: 10 mins
Serves 8
 

Ingredients 

16 large green king prawns, peeled, with tails in tact
2 Tbsp. extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
8 bamboo skewers
Coriander sprigs, to garnish
Lime wedges, to serve
 
DRESSING
Juice of 2 limes
2 Tbsp. extra virgin olive oil
1 Tbsp. light soy sauce
½ tsp finely grated fresh ginger
 
MANGO SALSA
1 mango, finely diced
½ Lebanese cucumber, finely diced
½ cup coriander leaves, roughly chopped
¼ red onion, finely diced
½ long red chili, deseeded, finely diced
2 kaffir lime leaves, finely shredded
 

Method 

1. To make dressing, put all dressing ingredients into a jar and secure lid. Shake well to combine. Set aside in fridge. (you can make this the day before if preferred)
2. To make Mango Salsa, put all ingredients into a large bowl and gently toss together. Set aside whilst cooking prawns to allow flavours to infuse.
3. Put prawns and oil in a large bowl, season with salt and pepper, then toss to coat. Thread two prawns at a time onto a bamboo skewer. Heat a large chargrill pan over high heat. Cook prawns for about 5 minutes, turning occasionally until cooked through and lightly charred.
4. Arrange prawns on a serving platter topped with a little of the salsa and a drizzle of dressing. Garnish with coriander sprigs. Serve with lime wedges, remaining salsa and remaining dressing on the side to add as desired.
 
Quick tip - Soak bamboo skewers overnight to avoid them burning when grilling. You can serve the prawns on or off the skewers.
 

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