Chilli lime, Passion prawn & mango salad
brooke
Spot on for up the coast when you’ve got something important to ask.......
ingredients
- 1 tbs brown sugar
- 2 tbs canola oil
- 2 tbs sweet chilli sauce
- 750g green Carnarvon under 15 pound size Tiger prawns, peeled, tails intact
- 1 lime, juiced
- 2 Gascoyne Gold mangoes, peeled sliced
- 2 Lebanese cucumbers, sliced
- 150g local baby spinach leaves
- 1/4 cup fresh coriander leaves
directions
- 1
1 Combine 1tbs brown sugar, 2tbs canola oil and 2tbs sweet chilli sauce.
- 2
Add 750g green prawns, peeled, tails intact and toss to coat. Throw them in the Engel for 30 minutes.
- 3
2 Heat the trusty old stock camp BBQ to medium. Cook the prawns for 2-3 minutes. Bring the marinade in a saucepan to the boil on the snakewook coals. Remove from the heat and stir in 1 lime, juiced.
- 4
3 Combine 2 Gascoyne gold mangoes, peeled, sliced, 2 Lebanese cucumbers, sliced, 150g baby spinach leaves, 1/4 cup fresh coriander leaves, prawns and dressing to serve.
Source: Jorgy
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