Chilli Prawns and Mango Salad

Ingredients

• 20 king prawns (green)
• 3 mangoes, peeled and diced
• 1 cup coriander leaves
• 2 limes, cut into wedges
• 3 chilies, deveined, deseeded and finely chopped
• 1 tablespoon olive oil
• 4 limes, juice of
• 1/3 cup palm sugar, grated
• 2 tablespoons fish sauce
• 2 garlic cloves, crushed and chopped
• 20 bamboo skewers

Directions

1. 1

   Soak skewers in cold water.

2. 2

   Peal and devein prawns leaving the the tails intact.

3. 3

   Mix the chillies, olive oil, lime juice, palm sugar, fish sauce and garlic well and pour half into a ziplock bag.

4. 4

   Add the prawns and refrigerate for 30 minutes.

5. 5

   Put the mangoes and coriander in a bowl and add the remaining marinade, toss and refrigerate.

6. 6

   Thread prawns onto skewers.

7. 7

   Preheat your barbecue on medium high heat. Barbecue prawns, turning and basting for about 3 minutes until the flesh is pink.

8. 8

   Serve with mango salad and lime wedges.