Chilli Prawns and Mango Salad

• king prawns (green)↗20
• mangoes, peeled and diced3
• coriander leaves↗1 cup
• limes, cut into wedges↗2
• chilies, deveined, deseeded and finely chopped↗3
• olive oil↗1 tablespoon
• limes, juice of↗4
• palm sugar, grated↗1⁄3 cup
• fish sauce↗2 tablespoons
• garlic cloves, crushed and chopped↗2
• bamboo skewers20

Step-by-step instructions

1. 1

   Soak skewers in cold water.

2. 2

   Peal and devein prawns leaving the the tails intact.

3. 3

   Mix the chillies, olive oil, lime juice, palm sugar, fish sauce and garlic well and pour half into a ziplock bag.

4. 4

   Add the prawns and refrigerate for 30 minutes.

5. 5

   Put the mangoes and coriander in a bowl and add the remaining marinade, toss and refrigerate.

6. 6

   Thread prawns onto skewers.

7. 7

   Preheat your barbecue on medium high heat. Barbecue prawns, turning and basting for about 3 minutes until the flesh is pink.

8. 8

   Serve with mango salad and lime wedges.