| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
Prawns
- 1 Lime zest and juice
- 2 tbsp Clove of Garlic freshly minced
- 2 tbsp Ginger freshly minced
- 1 tbsp Chilli freshly minced
- 2 tbsp Soy sauce
- 800 grams King prawns
- 1 tbsp Extra Virgin Olive Oil
- Salt and pepper to taste
Salsa
- 1 bunch Spring onions thinly sliced
- 1 tsp Ginger freshly minced
- 2 2 Ripe mangoes peeled and cubed
- 4 Red chillies seeded and finely diced
- 1/2 bunch Fresh mint chopped
- 1/2 bunch Coriander leaves only chopped
- Salt and pepper to taste
Dressing
- 2 Limes juiced
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Tamari (use light salt-reduced soy if you can’t get tamari)
- Pinch of salt
Ingredients
Prawns
Salsa
Dressing
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Instructions
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Add lime juice, zest, garlic, ginger, chilli, soy and olive oil into a large bowl. Add prawns and fold well to combine. Cover and chill in the fridge for one-hour minimum.
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In a large bowl combine cubed mango, spring onions, ginger, chilli, mint leaves and coriander leaves, add salt and pepper to taste. In a small bowl mix the juice of 2 limes, olive oil and tamari, season to taste, set aside. Heat the BBQ to medium/high and spray with olive oil.
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Cook prawns for around 3 minutes on each side or until cooked through. Transfer prawns to a serving dish and surround with the mango salsa. Top off the dish with a generous drizzle of the lime and tamari dressing.
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