Barbecued Chilli Prawns With Mango Salsa

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

Recipe: #29541

May 24, 2018



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

Original is 6 servings

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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When purchasing shrimp, look for ones that are firm and have a mild odor.
  • When selecting the mango, look for one that is ripe but still firm, with a sweet smell.

  • For the mango salsa, you can substitute the mango for a large papaya and add a tablespoon of honey. This substitution will add a sweeter flavor to the salsa and balance out the heat from the chilli.
  • For the prawns, you can substitute the sweet chilli sauce for a milder chilli sauce. This substitution will help to reduce the spiciness of the dish, making it more accessible for those who are sensitive to spicy food.

Coconut Prawns with Mango Salsa Peel prawns, leaving tails intact, 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 sweet chilli sauce, fish sauce, lime juice, and 2 tablespoons of coconut milk 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.



Coconut Rice

RECOMMENDED DISH DESCRIPTION: Coconut Rice is the perfect accompaniment to Barbecued Chilli Prawns With Mango Salsa. Its mild flavor and creamy texture will balance out the spicy and tangy flavors of the prawns and salsa. It's also easy to prepare and cook, making it a great side dish to serve with this recipe.


Spicy Roasted Broccoli: Spicy Roasted Broccoli is a great side dish to serve with Barbecued Chilli Prawns With Mango Salsa. The spicy and smoky flavors of the broccoli will complement the spicy and tangy flavors of the prawns and salsa. It's also quick and easy to prepare, making it an ideal side dish for this recipe.




FAQ

Q: How long should I cook the prawns?

A: The prawns should be cooked for 2 to 3 minutes, turning occasionally, or until cooked.



Q: How should I store cooked prawns?

A: Cooked prawns should be stored in an airtight container in the refrigerator for up to 3 days.

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Fun facts:

The popular dish of barbecued chilli prawns with mango salsa was first created by Australian celebrity chef Curtis Stone in the early 2000s.

The mango salsa used in this recipe has its origins in Latin American cuisine and is a popular side dish served with tacos, burritos and fajitas.