Name: King Prawns With a Mango & Ginger Salsa
Total time: 30 min
Yield: 4 people
Ingredients: 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); 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); 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

King Prawns With a Mango & Ginger Salsa

Course

Christmas, Entree, Side Dish

Prep Time

30 minutes

Servings

people

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

Instructions

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.
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.
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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