Chilli prawns with mango salsa
2 tbs, chopped
Fresh red chilli
2 whole, deseeded, finely chopped
Raw peeled prawns
18 small, (235g) peeled, tails intact
1 small, very finely chopped
2 individual, very finely chopped
1 x 3 second spray(s)
- Combine fish sauce, oil, 1 tablespoon coriander, 1 tablespoon lime juice and half the chopped chilli in a shallow dish. Add prawns and toss to coat. Cover and refrigerate for 1 hour.
- Combine mango, shallots, remaining coriander, lime juice and chilli in a medium bowl.
- Preheat a chargrill or barbecue on high heat. Drain prawns of excess marinade. Lightly spray prawns with oil and cook for 1-2 minutes each side or until cooked through. Serve prawns with salsa.