Name: Garlic prawns with mango and chilli salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 750 gram medium green prawns, peeled, deveined, tails intact; 1 birdseye chilli, finely sliced; 1/4 cup chopped coriander; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 2 limes, juiced; 1 bunch watercress, washed, tough stems trimmed; 1 avocado, sliced; 2 lebanese cucumbers, lightly peeled, cut into slices or chunks; lime slices, to serve; mint sprigs, to serve; Mango and chilli salsa; 1 mango, flesh cut into 2cm cubes; 1 long red chilli, finely chopped; 1 small red onion, roughly chopped

Garlic prawns with mango and chilli salsa

Skip to Recipe

Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

750 gram medium green prawns, peeled, deveined, tails intact

1 birdseye chilli, finely sliced

1/4 cup chopped coriander

1 tablespoon fish sauce

1 tablespoon brown sugar

2 limes, juiced

1 bunch watercress, washed, tough stems trimmed

1 avocado, sliced

2 lebanese cucumbers, lightly peeled, cut into slices or chunks

lime slices, to serve

mint sprigs, to serve

Mango and chilli salsa

1 mango, flesh cut into 2cm cubes

1 long red chilli, finely chopped

1 small red onion, roughly chopped

Method

1.Place prawns, birdseye chilli, coriander, fish sauce, brown sugar and half of the lime juice in a bowl. Toss to coat prawns all over Cover and refrigerate.

2.Meanwhile, make salsa. In a bowl, combine mango, long red chilli, onion and remaining lime juice and season. Cover with plastic wrap and set aside.

3.Preheat an oiled chargrill or barbecue grill on high. Thread prawns onto bamboo skewers (2 or 3 on each) and cook for 3-4 minutes each side, brushing with marinade, until cooked.

4.Divide watercress, avocado and cucumber between serving plates. Garnish with lime and mint, top with prawns and serve salsa in small bowls to side of prawns.

To dice the mango, cut the cheeks from each side of the pit. Using a large spoon, scoop the flesh from the skin of each half. Slice the flesh first horizontally then vertically to dice. Don’t waste the flesh left on the pit – eat it Aussie style and let the juice drip down your hands! Soak bamboo skewers for 30 minutes in cold water before using to avoid burning while cooking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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