Chilli Prawns And Mango Salad - cooking recipe

Ingredients

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

Preparation

Soak skewers in cold water.
Peal and devein prawns leaving the the tails intact.
Mix the chillies, olive oil, lime juice, palm sugar, fish sauce and garlic well and pour half into a ziplock bag.
Add the prawns and refrigerate for 30 minutes.
Put the mangoes and coriander in a bowl and add the remaining marinade, toss and refrigerate.
Thread prawns onto skewers.
Preheat your barbecue on medium high heat. Barbecue prawns, turning and basting for about 3 minutes until the flesh is pink.
Serve with mango salad and lime wedges.