Prawns, a Christmas staple in Australia, so we're making BBQ prawn skewers with a green mango salsa. It's very quick and easy to make and great to serve as a starter or part of the seafood course on Christmas day.
Category
Lunch
Servings
4
Prep time
15 minutes
Cook time
5 minutes
Prawns, a Christmas staple in Australia, so we're making BBQ prawn skewers with a green mango salsa. It's very quick and easy to make and great to serve as a starter or part of the seafood course on Christmas day.
Ingredients
- 24 raw large prawns, peeled and deveined
- 1 tbsp olive oil
- sea salt, to season
- lime wedges, to serve
- 1 green mango
- 35g (½ cup) coconut flakes, toasted
- 1 shallot, finely diced
- 1 long green chilli, deseeded and finely diced
- zest and juice of 2 limes
- sea salt, to season
Salsa
Directions
Prep the prawns
Peel and devein your prawns. Skewer the prawns onto 8 flat metal skewers, going through both the head and tail to create a curve of the prawn.
- Place on a wire rack over a tray, cover and refrigerate until ready to cook.
Make the salsa
Toast the coconut if it’s not already toasted, just in a dry pan over medium high heat until golden.
- Peel the mango skin using a vegetable peeler, then finely dice the flesh. You want it to be the same size dice as your chilli and shallot.
- Place in a medium bowl with the coconut, diced shallot, diced chilli, lime zest and juice. Season with some salt and mix well to combine.
- Cover and refrigerate until ready to serve.
BBQ and serve
Preheat the BBQ flat plate over high heat. Drizzle the prawns with the oil on both sides and season with salt.
- Cook the prawns for 2 minutes on one side until they change colour, then flip and cook for a further two minutes.
- Transfer the skewers to a serving platter and spoon over the salsa. Serve with lime wedges on the side.
Recipe notes
Cook support
Using flat skewers will help when turning the prawns on the BBQ and not have the prawns spinning like they would on a round skewer.
Sourcing
Green mango can be sourced from good quality green grocers.
Substitutions
You could use a ripe mango for the salsa, but it will change the flavour profile and be much sweeter than this version.
Storage
Cover and refrigerate the skewers and salsa overnight, so they don’t take on any other smells from the fridge.
