Tiger prawns with pepper salsa

    1 hour 10 min

    A salsa is a Mexican-style vegetable or fruit sauce with a fresh zingy flavour. A tomato, pepper and chilli salsa makes a wonderful accompaniment for grilled prawn kebabs, here served with sweet melon and grainy bread.

    2 people made this

    Serves: 4 

    • 32 large raw tiger prawns, peeled but tails left on
    • 1 Charentais melon, seeded and cut into cubes
    • Marinade
    • 2 tbsp lime juice
    • 1 tsp bottled chopped garlic in oil, drained
    • 1 tsp bottled chopped root ginger in oil, drained
    • Salsa
    • 6 vine-ripened tomatoes, chopped
    • 1 small red onion, finely chopped
    • 1 red pepper, seeded and chopped
    • 1 tsp bottled chopped garlic in oil, drained
    • 1 fresh green chilli, seeded and finely chopped
    • 2 tbsp lime juice
    • 2 tbsp chopped fresh coriander
    • salt and pepper
    • shredded spring onions to garnish

    Prep:1hr5min  ›  Cook:5min  ›  Ready in:1hr10min 

    1. Preheat the grill. Soak 8 bamboo skewers in cold water (to prevent them from burning under the grill). Combine all of the ingredients for the marinade in a shallow dish. Add the prawns and stir to coat them with the marinade. Cover and chill while preparing the salsa.
    2. Mix together all the salsa ingredients and season with salt and pepper to taste. Pile into a serving bowl. Thread the cubes of melon onto 8 unsoaked wooden skewers and place on a serving dish. Set aside.
    3. Thread 4 prawns onto each of the soaked skewers, piercing them through both ends (this will help to keep them flat). Place under the grill and cook for 3–4 minutes or until they are pink, turning them once. Do not overcook or they will become tough.
    4. Garnish the salsa with the shredded spring onions. Place the prawn kebabs on the serving dish with the melon and serve immediately, with the salsa alongside.

    Some more ideas

    Make grilled chicken kebabs with a fresh citrus salsa. Cut 550 g (1¼ lb) skinless boneless chicken breasts (fillets) into cubes and marinate as described in the main recipe. Grill the chicken on skewers for 10 minutes or until tender and cooked through. For the salsa, chop the flesh from 1 pink grapefruit and 1 orange and 1 crisp juicy apple, and mix with 2 chopped spring onions, 1 finely chopped fresh green chilli and 1 tbsp chopped fresh mint. * Cubes of fresh pineapple can be speared onto skewers to accompany the prawn or chicken kebabs in place of melon.

    Plus points

    The raw fruit and vegetables in the salsa are packed with vitamins. The tomatoes and red peppers are excellent sources of the antioxidants beta-carotene and vitamin C. Red peppers, in particular, are an excellent source of vitamin C. Weight for weight, they provide over twice as much vitamin C as oranges. * Prawns are a high-protein, low-fat food.

    Each serving provides

    Excellent source of vitamin A, vitamin B12, vitamin C. Good source of iron, vitamin B6. Useful source of folate, niacin, potassium, selenium, zinc.

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