Tropical and punchy, this is summer on the grill!
- 454 g (1 lb) fresh prawns, peeled and deveined (about 10 large prawns)
- 4 bamboo skewers, soaked in water for 30 minutes
- Olive oil, for drizzling and grill
- Lime wedges or slices, to serve
Marinade and Sauce
- 1 habanero chilli, seeded and chopped
- 1 green onion, roughly chopped
- 1 garlic clove, finely chopped
- 1½ tsp finely chopped fresh ginger
- 1 mango, peeled, pitted and roughly chopped
- ¼ cup (60 ml) roughly chopped coriander (cilantro) leaves, plus extra to serve
- ½ cup (125 ml) rice wine vinegar
- Juice of 1 lime
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.
Soaking time: 30 minutes
Marinating time: 1 hour
1. To prepare marinade, place the habanero chilli, green onion, garlic, ginger and mango in a blender or food processor. Blend mixture until smooth. Turn off the blender and add the cilantro, rice wine vinegar and lime to the mixture. Pulse in blender until ingredients are evenly combined. Season with salt.
2, Reserve 1 cup (240 ml) of marinade for basting and dipping.
3. Place the prawns in a sealable freezer bag, pour the rest of the marinade over the prawns and toss to coat. Let prawns marinate in the refrigerator for 1 hour.
4. Remove prawns from marinade and thread 5 prawns onto 2 soaked bamboo skewers (one skewer through the top of the prawns, the other through the tail – a little like a ladder).
5. Drizzle prawn skewers with olive oil and season with salt.
6. Preheat barbeque to medium-high heat 190-205°C (375-400°F).
7. Brush grill with oil. Place a narrow sheet of foil down on the heated grill. Place the prawns on the grill while leaving the sticks over the foil to prevent burning. Grill prawns for one minute or until nicely caramelised and charred. Flip prawns and baste with the reserved sauce set aside earlier. Prawns will be done when they turn pink and opaque.
8. Remove skewers from grill and serve with leftover sauce. Garnish with coriander and lime wedges.
• Cooking times and temperatures will vary depending on the size and type of your barbeque.
• For a vibrant addition, cut de-seeded red and yellow capsicums into quarters. Thread onto skewers along with the prawns.