The weather is getting warmer, the sun is staying out longer… With summer on its way, it also brings my favourite fruits – mangoes, nectarines, peaches… ahhhhh… I love summer. This is a quick, easy recipe you can whip up during the week, or at your next BBQ. I’ve seen mangoes start appearing at my local fruit shop.
750g 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
Juice of 2 limes
Mango & Chilli Salsa
1 mango, flesh cut into 2cm cubes
1 long red chilli, finely chopped
1 small red onion, finely chopped
Place prawns, birdseye chilli, coriander, fish sauce, brown sugar and half the lime juice in a bowl. Toss to coat prawns all over, cover and refrigerate.
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.
Preheat an oiled chargrill or barbecue grill on high. Thread prawns onto bamboo skewers (3-4 on each) and cook for 3-4 minutes each side, brushing with marinade, until cooked.
Serve with a salad, or in a crusty roll with mayo and lettuce.