Barbecued Prawns

with avocado & mango salsa

Serves 4




16 raw king prawns (shrimp), peeled and deveined, tails left intact

extra virgin olive oil, for drizzling

¼ iceberg lettuce, thinly sliced

1 avocado, diced

Vietnamese mint leaves, to garnish


Mango salsa

2 ripe mangoes

¼ red onion, very finely diced

1 red chilli, seeded and finely chopped

2 tablespoons roughly chopped Vietnamese mint

2 tablespoons roughly chopped coriander leaves

1½ tablespoons chardonnay vinegar or white wine vinegar

1 tablespoon extra virgin olive oil



For the mango salsa

Peel the mangoes, then cut off the cheeks and as much flesh off the stones as possible. Dice the mango flesh and place in a mixing bowl.

Add the remaining salsa ingredients, season with sea salt and freshly ground black pepper and mix lightly.


For the prawns

Place the prawns on a tray. Season and drizzle with just enough olive oil to coat the prawns.

Place the prawns on a hot barbecue or frying pan and cook for 2 minutes on one side.

Turn the prawns over and cook for a further 2 minutes. Remove and rest on a plate for another 2 minutes.


To serve

Add the lettuce to the mango salsa and place on a platter or four individual serving plates. Scatter the prawns and avocado on top.

Garnish with Vietnamese mint, drizzle with a little more olive oil and serve.