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Prawn skewers with mango salsa recipe
- Cuisine: Modern Australian
- Prep Time: 25 min(s)
- Cook Time: 5 min(s)
- Makes 6
Bursting with the flavours of summer, these barbecued prawn skewers with mango salsa are perfect for entertaining. Skewer and marinate them 2 hours before the guests arrive and all the not so hard work is done. You will need 6 x 20cm skewers.
Ingredients
18 large green prawns, peeled with heads and tails intact, cleaned3 ripe mangoes, chopped
2 long red chillies, chopped
4 spring onions, sliced
4 eschalots, chopped
1 bunch coriander, stems and leaves chopped
1 bunch mint, leaves chopped
125ml (1/2 cup) white wine vinegar
125ml (1/2 cup) olive oil
Preparation
Marinating time: 2 hoursPlace mango, chillies, spring onions, eschalots, coriander, mint, 80ml vinegar and 80ml oil in a food processor and pulse until roughly chopped. Season with salt and pepper. Transfer half the salsa to a bowl and set aside. Place remaining salsa in processor and process with remaining 2 tbs oil and 2 tbs vinegar until smooth. Pour over prawns. Toss to coat. Cover and refrigerate for 2 hours to marinate.
Heat a barbecue to high. Cook prawns for 3 minutes each side or until just cooked and golden. Season with salt and pepper, and serve with reserved mango salsa.
Photography by Brett Stevens.
As seen in Feast Magazine, Issue 18.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
If you enjoyed this Prawn skewers with mango salsa recipe then browse more Modern Australian recipes, seafood recipes, fruit recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 601 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Inn Mahogany Creek | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
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Hot Tips
Cooking with coconut milk or cream
It's better not to bring coconut milk or cream back to the boil after adding it to a dish as it will curdle.
Glossary
Timbale
A layered dish cooked in a tall mould (timbale) and then turned out. Often made of rice layered with vegetables or slices of aubergine layered with other vegetables and tomato sauce.
