Barbecued coriander prawns with mango salad

    27 min

    King prawns are coated in a fresh coriander and lime marinade, then cooked on the barbecue and served with a refreshing mango, red chilli and mint salad.

    1 person made this

    Serves: 4 

    • 16 king prawns (about 750g), peeled with heads and tails intact
    • 1 tablespoon freshly chopped coriander
    • 125ml lime juice
    • 1 green chilli, seeded and finely chopped
    • 2 teaspoons sesame oil
    • 1 teaspoon cumin seeds
    • 1 clove garlic, crushed
    • 2 green mangoes, finely sliced
    • 4 spring onions, sliced
    • 2 red chillies, seeded and sliced
    • 2 teaspoons brown sugar
    • 2 tablespoons fresh mint leaves
    • 50g pea shoots

    Prep:25min  ›  Cook:2min  ›  Ready in:27min 

    1. Thread the prawns lengthways onto 16 small bamboo skewers (soak the skewers in water for 30 minutes beforehand, so that they won't burn).
    2. Combine the coriander, 80ml of the lime juice, the green chilli, sesame oil, cumin seeds and garlic in a small bowl. Brush the marinade thoroughly over the prawns and set aside for 10 minutes.
    3. Meanwhile, combine the mangoes, spring onions, red chillies, brown sugar, mint leaves, pea shoots and the remaining lime juice in a medium serving bowl.
    4. Preheat a barbecue or a ridged, grilling pan. Cook the prawns for 1 minute on each side or until cooked through. Serve with bowls of the salad.

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