Tropical Grilled Prawns, for the Grill or BBQ, with SWEET mango salsa!
Morning! It’s a Saturday, after a one of our most successful Croydon supperclub night’s yesterday AND first SEAFOOD supper. It was awesome, such a happy feeling still didn’t get my lie in but having a cuppa with breakfast over Saturday Kitchen is still quite good!
I wanted to share with you this morning one of my recipes I cooked last night, in the aim to bring a little bit of Mauritian beach side bbq living, but using my griddle pan because lets face it, it was pretty darn cold outside for a bbq! The picture above, shows two types of marinade, one was our traditional coriander, chilli combination and the other is one I didn’t make last night but resulted in a sweet coconut flecked grilled prawn.
Coriander Grilled Prawns with a Mango Salsa
20-25 large raw prawns, peeled with heads and tails intact, cleaned
2 ripe mangoes, chopped
2 long red chillies, chopped
3 spring onions, sliced
1 red onion finely chopped
1 bunch coriander, stems and leaves chopped
1/2 bunch mint, leaves chopped
125ml (1/2 cup) olive oil, squeeze of lime, salt & pepper to season
Firstly, clean the prawns, squeeze over some lime.
Place chillies, spring onions, onion, coriander, mint, 80ml oil in a food processor and pulse until roughly chopped. Season with salt and pepper. Transfer half the salsa to a bowl and set aside for later.
Pour over prawns. Toss to coat. Cover and refrigerate for 2 hours to marinate.
Place remaining salsa in processor and process with remaining 2 tbs oil and mango chunks for a smooth paste or you can choose to leave it chunkier. Set this aside.
Skewer the prawns alternatively threading with peppers or other vegetables if you wish.
Heat a griddle pan, grill or bbq (if your lucky!) to medium-high heat. Cook prawns for 3 minutes each side or until just cooked and golden. Season with salt and pepper, and serve with reserved mango salsa. AH-MAZING!
Have a lovely weekend!
Selina x
