Grilled prawns with amba dressing

Ingredients

• 8 large raw king prawns, whole, shell-on, deveined (see Note)
• 2 tbsp (40 ml) extra virgin olive oil
• 3 green mangoes
• 1 small bunch coriander, leaves picked
• 1-2 tbsp amba (see Notes)
• Salt and black pepper

Instructions

1. Heat a char-grill pan over medium heat. Drizzle the prawns lightly with a little olive oil. When the pan is hot, add the prawns and cook for 2-3 minutes per side, or until cooked through. Once cooked, transfer to a serving plate.  
2. Peel the mangoes, then julienne into thin strips using a julienne peeler and place into a large bowl with the coriander leaves, amba, the remaining olive oil and a generous pinch of salt and pepper. Toss gently to combine.
3. Serve the prawns with the green mango salad.

Notes

• Amba is a spicy mango pickle condiment.
• Roasting the prawn in the shell gives it great flavour and prevents the meat from drying out. To make the prawns easier to peel once cooked, cut along the back of the prawn, from tail to head, remove the digestive tract, and use your fingers to gently peel the flesh away from the shell.

Photography by Jiwon Kim.

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