The prawn supremacy
With summer, India lays down its own brand of deliciousness… mangoes. While it is still early days for the markets to fill up with these golden treasures, raw mangoes are a class apart when it comes to salads and pickles.
Chilli prawns with mango salad
Ingredients
20 king prawns
2 raw mangoes, peeled, diced
1 cup coriander leaves
Lime wedges, to serve
Marinade
4-5 small red chillies, deseeded, finely chopped
1 tbsp olive oil
Juice of 4 large limes
1/3 cup grated palm sugar / jaggary
2 tbsp fish sauce
2 garlic cloves, crushed
You will also need bamboo skewers / satay skewers
Method
Soak the bamboo skewers in cold water for 10 minutes.
Peel and devein prawns, leaving the heads and tails intact. Thread the prawns on to the skewers and line them up on ceramic plates or dishes to pour the marinade on. The dishes can be plastic but not metal.
For the marinade: Place all ingredients in a glass or plastic jar with an airtight lid. Shake vigorously till the jaggary dissolves.
Pour half the marinade over prawns. Turn to coat. Cover and refrigerate for 30 minutes.
Place the mangoes and coriander in a bowl and pour the rest of the marinade over it. Toss to combine and set aside in a cool place.
Preheat a barbecue grill on medium-high heat.
Barbecue the prawns, turning and basting with marinade occasionally, for three minutes or until shells are pink and flesh is cooked through.
Serve immediately with mango salad and lime wedges.
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