Ingredients
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Dressing
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1 Mangopeeled
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2 Limejuice
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1 tbsp Extra Virgin Olive Oil
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1 Long Green Chillideseeded
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1 tbsp Tamari
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10 leaves Fresh Mint
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5-6 leaves Fresh Coriander
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pinch Salt
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Prawns
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16 Green King Prawnscleaned and de-veined
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3 tbsp Ponzu Sauce
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1 Limejuice
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pinch Salt
Directions
After some advice from my Australian friends I came up with a delicious three course meal for this weekends Grand Prix. The first recipe comes from the Australian website WhatKatieAte.com.
BBQ Prawns are an Aussie Day staple and once I had seen the photo that accompanied this recipe, it was a given I had to have a go at making this one – I think we may have to cheat and cook them in the griddle pan unless we have an unexpected heat wave this weekend.
NB Although it appears to take a long time most of this is for marinating the prawns/soaking the skewers.
Steps
1
Done
|
Soak 16 wooden skewers for 30-60 minutes in a bowl of water. |
2
Done
|
Place the prawns on the wooden skewers and put them into a wide, deep baking dish or tray. Whisk the ponzu (*), lime juice and salt together in a small bowl and pour over the prawns, turning the skewers to coat well. Cover and allow to marinade in the fridge for 30-60 minutes. |
3
Done
|
Cut away the flesh of a mango and blend it with the lime juice, EVOO, chilli, tamari, mint and coriander. |
4
Done
|
Remove the prawns from the fridge and cook on a super hot griddle pan or BBQ until cooked through. |
5
Done
|
Serve warm with the dipping sauce on the side. |
6
Done
|
NB I could not source Ponzu, but managed to find Yuzu sauce which can be used to make Ponzu sauce as below; |