May 24, 2018
Dinner, Lunch, Main Dish,
Shellfish, Shrimp, Fruit, Mango, Vegetables, Onions, Quick Meals, Entertaining, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Stove Top, Gluten-Free, Low Fat, No Eggs, Non-Dairy more
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"From our daily newspaper The West Australian. Times are estimated."
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.
Peel prawns, leaving tails intact (personally I remove the tails) and devein.
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.
Combine the sauces and juice in a small jug and pour over the prawns and season with salt and pepper and toss to coat.
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.
Serve the prawns with mango salsa and lime cheeks/wedges.
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A simple yet flavorful dish that’s both easy to make and wonderful to eat.