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.
Ingredients
- 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
Instructions
- 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
- Skewer the prawns- cover and marinade in the fridge for at least 1 hour
- Place all the salsa ingredients in a serving bowl- cover and refrigerate until ready to serve
- In a hot skillet fry the skewered prawns for 2-3 minutes each side or until golden and slightly pink
- Remove to a plate and serve immediately with the salsa
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