Recipes Blogged by: Elle Vernon 28 Nov 2017 View comments
BBQ grilled prawns with mango salsa recipe
Blogged by: Elle Vernon 28 Nov 2017 View comments
It’s not an Aussie summer without a feast of prawns, and with mangoes at their peak the two go hand in hand. This mango salsa has an Asian flair thanks to coriander, chili and a couple of shredded kaffir lime leaves. If you haven’t used kaffir lime leaves before, don’t be shy - to shred them it’s as simple as rolling them up tightly then slicing the roll very thinly.

This mango salsa is also beautiful spooned over cold cooked peeled prawns. Best enjoyed with friends and family, under the Aussie sun.

 

BBQ grilled prawns with mango salsa recipe

Preparation time: 20 mins
Cooking time: 10 mins
Serves 8
 

Ingredients 

16 large green king prawns, peeled, with tails in tact
2 Tbsp. extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
8 bamboo skewers
Coriander sprigs, to garnish
Lime wedges, to serve
 
DRESSING
Juice of 2 limes
2 Tbsp. extra virgin olive oil
1 Tbsp. light soy sauce
½ tsp finely grated fresh ginger
 
MANGO SALSA
1 mango, finely diced
½ Lebanese cucumber, finely diced
½ cup coriander leaves, roughly chopped
¼ red onion, finely diced
½ long red chili, deseeded, finely diced
2 kaffir lime leaves, finely shredded
 

Method 

1. To make dressing, put all dressing ingredients into a jar and secure lid. Shake well to combine. Set aside in fridge. (you can make this the day before if preferred)
2. To make Mango Salsa, put all ingredients into a large bowl and gently toss together. Set aside whilst cooking prawns to allow flavours to infuse.
3. Put prawns and oil in a large bowl, season with salt and pepper, then toss to coat. Thread two prawns at a time onto a bamboo skewer. Heat a large chargrill pan over high heat. Cook prawns for about 5 minutes, turning occasionally until cooked through and lightly charred.
4. Arrange prawns on a serving platter topped with a little of the salsa and a drizzle of dressing. Garnish with coriander sprigs. Serve with lime wedges, remaining salsa and remaining dressing on the side to add as desired.
 
Quick tip - Soak bamboo skewers overnight to avoid them burning when grilling. You can serve the prawns on or off the skewers.
 

Join The Conversation

comments powered by Disqus
GET AHEAD OF THE CROWD
GET AHEAD OF THE CROWD
Get the latest offers, event details and info on all that is happening in-centre. By signing up, you agree to our collection and handling of your information as described in our Terms & Conditions and Privacy Policy. You can opt-out of receiving our emails at any time.
Get the latest offers, event details and info on all that is happening in-centre. By signing up, you agree to our collection and handling of your information as described in our Terms & Conditions and Privacy Policy. You can opt-out of receiving our emails at any time.
Opening hours
Christmas Trading Hours
Mon, 10 Dec 2018 - 9am - 7pm
Tue, 11 Dec 2018 - 9am - 7pm
Wed, 12 Dec 2018 - 9am - 7pm
Thu, 13 Dec 2018 - 9am - 9pm
Fri, 14 Dec 2018 - 9am - 9pm
Sat, 15 Dec 2018 - 9am - 9pm
Sun, 16 Dec 2018 - 9am - 9pm
Mon, 17 Dec 2018 - 9am - 11.59pm
Tue, 18 Dec 2018 - 9am - 11.59pm
Wed, 19 Dec 2018 - 9am - 11.59pm
Thu, 20 Dec 2018 - 9am - 11.59pm
Fri, 21 Dec 2018 - 9am - 11.59pm
Sat, 22 Dec 2018 - 9am - 11.59pm
Sun, 23 Dec 2018 - 9am - 12.01am
Mon, 24 Dec 2018 - 12.01am - 5pm
Tue, 25 Dec 2018 - Closed
Wed, 26 Dec 2018 - 7am - 11pm
Thu, 27 Dec 2018 - 9am - 9pm
Fri, 28 Dec 2018 - 9am - 9pm
Sat, 29 Dec 2018 - 9am - 6pm
Sun, 30 Dec 2018 - 9am - 5pm
Mon, 31 Dec 2018 - 10am - 5pm
Tue, 01 Jan 2019 - 10am - 5pm
Wed, 02 Jan 2019 - 9am - 5.30pm
Thu, 03 Jan 2019 - 9am - 9pm
Fri, 04 Jan 2019 - 9am - 9pm
Sat, 05 Jan 2019 - 9am - 6pm
Sun, 06 Jan 2019 - 10am - 5pm
Regular trading hours
Mon - 9am - 5.30pm
Tue - 9am - 5.30pm
Wed - 9am - 5.30pm
Thu - 9am - 9pm
Fri - 9am - 9pm
Sat - 9am - 6pm
Sun - 10am - 5pm
Location
Highpoint
120-200 Rosamond Road
Maribyrnong VIC 3032
Phone: 03 9318 1699