Grilled King Prawns with Mango Salsa
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Grilled King Prawns with Mango Salsa
Recipe By Sarah Todd
Ingredients
18 whole king prawns, butterflied
2 long red chilli, diced
1 whole head of garlic, diced
200ml Squeaky Gate extra virgin olive oil
2 lemons, 1 to serve and one to squeeze over prawns
mango salsa
250 g cherry tomatoes, quartered
3 mangoes, peeled and diced
1 small red onion, finely sliced
1/2 cup spring onions, finely slice on the angle
1 long green chilli, deseeded and finely chopped
2 tbsp lime juice
Method
Using a sharp knife or scissors, cut the prawn open lengthways from the head to just above the tail ¾ of the way through the prawn and shell. Prawns must be cut whilst remaining in their shells. Devein and give the prawns a quick wash.
Place garlic, chili and extra virgin olive oil in a large pan and marinate the prawns thoroughly. Best marinated for an hour before grilling. Once ready to grill, season with salt and cracked pepper and preheat the grill pan to a medium heat. Place flesh side down and cook for 2 minutes, basting as necessary and flip and finish cooking for another two minutes. Squeeze a generous amount of lemon before serving.
Stir together all ingredients for the salsa and serve on a platter with the prawns.
