Gluten Free, Keto, Vegetable Stock Recipes

Chilli Prawns & Mango Salsa

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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 kg raw prawns deveined- shell removed- tails intact
  • 1 pack of wooden skewers- soaked in water for at least 30 mins before using


  • 1 red chilli- seeds removed and finely diced
  • 3 cloves garlic, minced
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tbsp tabasco
  • 1 tsp Urban Forager Vegetable Stock Concentrate
  • 1 teaspoon honey

Mango Salsa

  • 2 mangoes, flesh removed, peeled and diced fairly small
  • 1 lime zest and juice 
  • 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 tsp 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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