Chargrilled Prawns with Mango Salsa (Serves 2)

Chargrilled Prawns with Mango Salsa (Serves 2)
 
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This recipe was uploaded
by hoppershaun

 
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Ingredients

Ingredients
Method
 
  • FOR THE PRAWNS
  • 16 king prawns, peeled and de-veined
  • 2 tbsp fish sauce
  • half a red chilli, finely chopped
  • zest of half a lime
  • juice of half a lime
  • 1 tbsp coriander, finely chopped
  • 1 tbsp olive oil
  • FOR THE MANGO SALSA
  • 2 ripe mangoes, roughly chopped
  • 1 shallot, finely chopped
  • juice of half a lime
  • 1 tbsp coriander, finely chopped
  • 2 tbsp extra virgin olive oil
1. In a bowl combine the ingredients for the prawns, except the olive oil, and mix well. Cover and refridgerate for at least 1 hour. 2. In a bowl combine the ingredients for the mango salsa. Cover and refridgerate for at least 1 hour. 3. Soak 8 bamboo skewers in water for 15-20 minutes. 4. Skewer 2 prawns onto each bamboo skewer. 5. Heat a griddle pan over a medium-high heat and add the 1 tbsp olive oil. Fry the prawns for 2 minutes on each side until cooked through. 6. Serve 8 prawns, (4 skewers), per person along with the mango salsa.

Chargrilled Prawns with Mango Salsa (Serves 2)

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This recipe was uploaded by hoppershaun

 
 

Method


1. In a bowl combine the ingredients for the prawns, except the olive oil, and mix well. Cover and refridgerate for at least 1 hour. 2. In a bowl combine the ingredients for the mango salsa. Cover and refridgerate for at least 1 hour. 3. Soak 8 bamboo skewers in water for 15-20 minutes. 4. Skewer 2 prawns onto each bamboo skewer. 5. Heat a griddle pan over a medium-high heat and add the 1 tbsp olive oil. Fry the prawns for 2 minutes on each side until cooked through. 6. Serve 8 prawns, (4 skewers), per person along with the mango salsa.
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