Chili Lime Prawns With Mango Salsa

Ingredients

• PRAWN MARINADE:
• 20 Large king prawns, peeled and deveined
• 1 Long red chili, chopped finely
• 2 Tbls Cilantro, chopped finely
• 2 Tbls Mint leaves, finely sliced
• 2 Tsp Fish sauce, squid brand
• 1 Garlic clove, chopped finely
• 1/2 Tsp Sweet paprika
• Juice and Zest of 1 lime
• MANGO SALSA:
• 1 Ripe mango
• 1 Ripe avocado
• 1 Small cucumber
• 2 Tbls Mint, finely sliced
• 2 Tbls Cilantro, chopped finely
• TAMARIND DRESSING:
• 2 Tbls Tamarind concentrate
• 3 Tsp Honey
• 3 Tbls Rice vinegar
• 1/4 Cup neutral oil
• 2 Tbls Chopped Cilantro leaves and stems
• 1/2 Clove garlic
• 1/2 Tsp Fish sauce, Squid brand
• 1/2 Tsp Chili flakes
• GARNISH:
• Crushed roasted peanuts
• Salad leaves
• Cilantro leaves
• Lime slices or wedges

Method

1. PRAWN MARINADE:
2. Combine all the marinade ingredients in a small jug and mix well. Reserve 2 Tablespoons of the marinade mixture and set aside.
3. Add the prawns to a large ziplock bag and pour in the marinade. Massage the marinade onto the prawns, remove as much air as possible, seal and refrigerate for 10 minutes.
4. When the marinating time is up Heat a large grill pan to medium high heat. Grill the prawns on both sides until opaque and nicely charred.
5. TAMARIND DRESSING:
6. Place all of the ingredients into a food processor and blend until smooth.
7. MANGO SALSA:
8. Dice the mango, Avocado and cucumber into 1 cm cubes.
9. Drizzle over the tamarind dressing and toss until well coated.
10. TO SERVE:
11. Place 5 prawns on each plate and drizzle over the reserved marinade.
12. Place a few salad leaves with some mango salsa on the plate.
13. Garnish with roasted crushed peanuts, fresh cilantro and lime slices.
14. NOTES:
15. If you have time you can marinate these for several hours or overnight.
16. The tamarind dressing can be made ahead and leftovers stored in the fridge for a few days.

Product used in recipe

• Squid Brand - Fish Sauce