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!
- 18 large green prawns, peeled with heads and tails intact, cleaned
- 3 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
- 125 ml (½ cup) white wine vinegar
- 125 ml (½ cup) olive oil
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.
Marinating time 2 hours
You will need 6 x 20 cm bamboo or metal skewers.
Thread 3 prawns onto each skewer. Place in a shallow bowl, cover and refrigerate until needed.
Place mango, chillies, spring onions, eschalots, coriander, mint, 80 ml vinegar and 80 ml 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 tbsp oil and 2 tbsp 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.