Barbecued Chilli Prawns With Mango Salsa

6
Servings
20m
Prep Time
6m
Cook Time
26m
Ready In


"From our daily newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (286.9 g)
  • Calories 192
  • Total Fat - 2.9 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 210.2 mg
  • Sodium - 1222.5 mg
  • Total Carbohydrate - 18.1 g
  • Dietary Fiber - 1.9 g
  • Sugars - 13.8 g
  • Protein - 23.8 g
  • Calcium - 107.6 mg
  • Iron - 0.6 mg
  • Vitamin C - 40.3 mg
  • Thiamin - 0.1 mg

Step 1

To make the mango salsa, peel mongo and cut away flesh, then cut into 1cm pieces and place in a bowl with the remaining ingredients and gently stir to combine.

Step 2

Peel prawns, leaving tails intact (personally I remove the tails) and devein.

Step 3

To butterfly, cut each prawn in half lengthways, without cutting all the way through and then open prawns out flat and place in a shallow dish.

Step 4

Combine the sauces and juice in a small jug and pour over the prawns and season with salt and pepper and toss to coat.

Step 5

Heat a large, lightly oiled grill plate over medium to high heat and add prawns in two batches and cook for about 2 to 3 minutes, turning occasionally, or until cooked.

Step 6

Serve the prawns with mango salsa and lime cheeks/wedges.

Tips & Variations


No special items needed.

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