Name: Grilled prawns with tropical fruit salsa
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 1
Ingredients: 10.40 gm hot chilli sauce; 21.00 gm light soy sauce; 28.60 gm honey; 20.00 ml grated fresh ginger; 40.00 ml chopped coriander; 2 garlic cloves, crushed; 60ml lime juice; 24 green prawns, peeled (tails intact); 12 young thin lemongrass stems (or use soaked bamboo skewers); Steamed jasmine rice, to serve; 1 mango, flesh finely chopped; 1 avocado or cucumber, finely chopped; 1/2 small red papaya; 1 long red chilli, deseeded, finely chopped; 24.40 gm fish sauce; 21.00 gm lime juice

Grilled prawns with tropical fruit salsa

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Prep Time:
40 minutes

Cook Time:
5 minutes

Total Time:
45 minutes

Celebrate summer with savory prawns, ideal for a laid-back barbecue on Sunday.

Ingredients:

10.40 gm hot chilli sauce
21.00 gm light soy sauce
28.60 gm honey
20.00 ml grated fresh ginger
40.00 ml chopped coriander
60ml lime juice
24 green prawns, peeled (tails intact)
12 young thin lemongrass stems (or use soaked bamboo skewers)
Steamed jasmine rice, to serve
1 mango, flesh finely chopped
1 avocado or cucumber, finely chopped
1/2 small red papaya
1 long red chilli, deseeded, finely chopped

Instructions:

Mix together the sauces, honey, ginger, coriander, garlic, and juice. Coat the prawns with the mixture and refrigerate for 30 minutes. In a separate bowl, combine the salsa ingredients and chill until ready to use.
Skewer prawns onto lemongrass stems or skewers, alternating with lime wedges for a flavorful presentation.
Preheat a chargrill pan or barbecue over medium-high heat. Grill prawns for 1-2 minutes on each side until they are just cooked and lightly charred. Serve with salsa and rice.

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