Recipe: Barbecue Prawns With Mango And Lime

December 1, 2015 1:15 am Published by Leave your thoughts


Serves six people.


1 ripe mango, peeled
Juice 2 limes
1 tablespoon good quality olive oil
1 long (mild) green chilli, deseeded
1 tablespoon salt-reduced soy
10 mint leaves
5-6 coriander leaves
Pinch salt


16 green prawns, cleaned and de-veined
3 tablespoons Ponzu sauce
Juice 1 lime
Pinch salt


  1. Place 16 wooden skewers in a bowl of water and allow to soak for 30-60 minutes (the longer the better ~ this is to help them not burn when at the cooking stage).
  2. Cut the mango flesh away from its centre stone and add to a blender along with the lime juice, olive oil, chilli, soy, mint and coriander leaves. Blitz until super smooth then season to taste with salt a black pepper. Transfer the sauce to a serving dish.
  3. Place prawns onto wood skewers and place in a wide, deep baking dish or tray. Whisk the ponzu, lime juice and salt together in a small bowl and pour over the prawns, turning skewers to coat well. Cover and allow to marinade in the fridge for 30 – 60 minutes.
  4. Remove prawns from fridge and cook on a super hot griddle pan or barbecue until cooked through.
  5. Serve warm with the dipping sauce on the side.


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This post was written by the CNK team

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