makes
6
prep
25 minutes
cook
6 minutes
difficulty
Easy
makes
6
serves
preparation
25
minutes
cooking
6
minutes
difficulty
Easy
level
Ingredients
- 18 large green prawns, peeled with heads and tails intact, cleaned
- 3 ripe mangoes, chopped
- 2 long red chillies, chopped
- 4 spring onions, sliced
- 4 eschalots, chopped
- 1 bunch coriander, stems and leaves chopped
- 1 bunch mint, leaves chopped
- 125 ml (½ cup) white wine vinegar
- 125 ml (½ cup) olive oil
Marinating time 2 hours
You will need 6 x 20 cm bamboo or metal skewers.
Instructions
Thread 3 prawns onto each skewer. Place in a shallow bowl, cover and refrigerate until needed.
Place mango, chillies, spring onions, eschalots, coriander, mint, 80 ml vinegar and 80 ml oil in a food processor and pulse until roughly chopped. Season with salt and pepper. Transfer half the salsa to a bowl and set aside. Place remaining salsa in processor and process with remaining 2 tbsp oil and 2 tbsp vinegar until smooth. Pour over prawns. Toss to coat. Cover and refrigerate for 2 hours to marinate.
Heat a barbecue to high. Cook prawns for 3 minutes each side or until just cooked and golden. Season with salt and pepper, and serve with reserved mango salsa.
Photography by Brett Stevens.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
