Serves 2 // Prep: 20min // Cook: 10 min
Ingredients
12 Green prawns (shells and veins removed w/ tail intact) 12 Wooden skewers Handful fried shallots
1 spring onion, finely sliced
1 red chilli, finely sliced
12 Green prawns (shells and veins removed w/ tail intact) 12 Wooden skewers Handful fried shallots
1 spring onion, finely sliced
1 red chilli, finely sliced
Marinade
4T Danny Balboa's Juice Head
1 clove garlic, crushed
2T maple syrup
2t red wine vinegar
Salad
2 mangos 1⁄2 bunch of coriander leaves 4 spring onions, finely sliced 1⁄2 bag bean sprouts (rinsed and drained)
Dressing
Juice 1 lime
1T sesame oil 1t soy
1t maple syrup Pinch of Salt & pepper
4T Danny Balboa's Juice Head
1 clove garlic, crushed
2T maple syrup
2t red wine vinegar
Salad
2 mangos 1⁄2 bunch of coriander leaves 4 spring onions, finely sliced 1⁄2 bag bean sprouts (rinsed and drained)
Dressing
Juice 1 lime
1T sesame oil 1t soy
1t maple syrup Pinch of Salt & pepper
Method
1. Heat BBQ (or griddle pan) to medium heat.
2. Slice cheeks off your mango, lightly salt and oil and grill till caramelised. When slightly cooled, scoop out the flesh and cut into slithers.
2. Slice cheeks off your mango, lightly salt and oil and grill till caramelised. When slightly cooled, scoop out the flesh and cut into slithers.
3. Mix all salad ingredients in a bowl and set aside.
4. Combine dressing, season to taste and set aside
5. Thread each prawn lengthways onto a wooden skewer
4. Combine dressing, season to taste and set aside
5. Thread each prawn lengthways onto a wooden skewer
6. While the grill is heating up again mix together all your marinade ingredients in a bowl.
7. When hot, lightly oil grill and put your prawns on, basting with marinade continuously till caramelised and charred
(This will take approx. 4-5min depending on the size of your prawns).
8. Dress salad and serve topped with prawns and a sprinkle of fried shallots, chilli and spring onions.
(This will take approx. 4-5min depending on the size of your prawns).
8. Dress salad and serve topped with prawns and a sprinkle of fried shallots, chilli and spring onions.