Prep : 20 minutes plus 20 minutes mariting Cook: 5-6 minutes DIFF : Easy As
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Get the BBQ out and enjoy this summer recipe. The prawns & mango are a perfect combination.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Wattie's Creations Sweet Chilli Sauce
¾ tsp Gregg's Ground Smoked Paprika
1 Tbsp olive oil
Juice from ½ lime
24 frozen raw prawn cutlets, thawed
1 medium mango, peeled and diced
2 spring onions, chopped
Handful fresh coriander leaves, chopped
Juice from 1 lime, or to taste
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How do I make it ?
Prepare the marinade by mixing together in a medium sized bowl Wattie’s Creations Sweet Chilli Sauce, Gregg’s Ground Smoked Paprika, olive oil and lime juice. Add the prawns and toss to coat. Refrigerate for 20 minutes.
To make the salsa mix together mango, spring onions, coriander and lime juice. Set aside.
Skewer the prawns onto kebab sticks. Pre-heat the BBQ and cook prawns over a high heat for 2 minutes. Turn and cook a further 1-2 minutes, until the prawns are pink and cooked. Garnish with fresh coriander leaves. Serve with the salsa. Add lime wedges if wished.
Kraft Kitchen Tips!
Marited prawns can be stir fried instead of skewering and cooking on the BBQ.
Soak the wooden kebab sticks in water for 30 minutes to ensure the sticks don’t burn during cooking.