1 ripe mango
1 tsp caster sugar
20ml (1 tbsp) lime juice
2 tsp fish sauce
2 small red chillies, finely diced
1 tbsp chopped Thai basil or coriander leaves
Freshly ground black pepper
1kg green (raw) prawns, approx 30
Oil for cooking
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.
To prepare salsa, peel mango, remove flesh from stone and dice finely. Dissolve sugar in lime juice and fish sauce. Add chillies, basil and pepper, and mix to combine.
Peel prawns, removing heads, but leaving tails intact. Remove intestinal tract (de-vein). Brush prawns with oil and place on a hot barbecue grill or in a hot pan. Cook for 2 minutes on each side. Remove prawns and serve immediately with wedges of lime and mango salsa.