Prawns threaded onto a skewer and grilled in the oven or on the BBQ. The home-made mango and coriander salsa elevates this lovely dish to the next level. Tropically tasty!
Heat the barbecue or preheat the oven to 210 °C or use a grill pan.
Peel the prawns . Mix with 1 tablespoon of olive oil in a bowl.
Finely chop the garlic and 1/ 3 of the coriander leaves and add to the prawns. Halve cayenne pepper lengthwise, remove the seeds and finely slice the flesh. Add half of the cayenne pepper to the prawns. Season with salt to taste. Leave to marinate at room temperature for 10 minutes.
In the meanwhile, slice the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer.
Halve the cucumber lengthwise. Remove the seeds with a teaspoon. Slice the flesh into pieces. Slice the sweet pepper into cubes and finely chop the onion.
Remove the crowns from the strawberries. Slice the strawberries in half. Finely slice the rest of the coriander.
Squeeze 1 lime. Combine the mango, sweet pepper, cucumber, onion, strawberries, coriander and the rest of the cayenne pepper and olive oil. Season with lime juice and salt and pepper.
Thread the prawns onto the skewers. Grill on the barbecue for approx. 3 minutes or place them on a baking tray lined with baking paper and grill in the oven in about 5 minutes until pink and cooked. Alternatively, heat a grill pan and grill for around 3 minutes. Serve the prawn skewers with the mango and coriander salsa and the extra lime cut into wedges.
Serving tip: A stunning combination with baked EAT ME sweet potatoes. Wrap the sweet potatoes in aluminium foil. Bake in a hot oven heated to 210 °C in approx. 40 minutes until tender. The sweet potatoes are done when you can insert a fork easily. You can also prepare the sweet potatoes on the barbecue. Wrap the sweet potatoes in aluminium foil and place them between the glowing coals. Check if they are done after 20 minutes.
