Gluten Free, Keto, Vegetable Stock Recipes

Chilli Prawns & Mango Salsa


Delicious and easy, this will be a summer favourite for the BBQ.  We used Exmouth King prawns, but any Australian prawns with sweet flavour and firm flesh will work well.


  • 1 kilo raw prawns deveined- shell removed- tails intact
  • 1 pack of wooden skewers- soaked in water for at least 30 mins before usingMarinade
  • 1 red chilli- seeds removed and finely diced
  • 3 cloves garlic- minced
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon tabasco
  • 1 teaspoon urban forager vegetable stock concentrate
  • 1 teaspoon honeyMango Salsa
  • 2 mangos- flesh removed, peeled and diced fairly small
  • Zest and juice of 1 lime
  • 1 red chilli – seeds removed and finely diced
  • ½ bunch coriander- chopped roughly
  • ¼ cup of roughly chopped mint leaves
  • 2 spring onions -sliced finely
  • ¼ cup of jalapenos- roughly chopped
  • ½ teaspoon of urban forager vegetable stock concentrate


  1. Assemble all the marinade ingredients in a  glass or ceramic dish or tray- make sure it is  long enough to lay the prawns in once you have arranged them on the skewers
  2. Skewer the prawns- cover and marinade in the fridge for at least 1 hour
  3. Place all the salsa ingredients in a serving bowl- cover and refrigerate until ready to serve
  4. In a hot skillet fry the skewered prawns for 2-3 minutes each side or until golden and slightly pink
  5. Remove to a  plate and serve immediately with the salsa

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