Tiger Prawns with Mango Salsa
Indulge in the succulent goodness of braaied tiger prawns, brushed with zesty lime butter, and served alongside a vibrant and tangy chopped red pepper and mango salsa.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 45 mins |
- Cook Time : 15 mins
32 fresh Tiger prawns
3 Tbsp (45 ml) olive oil
1 tsp (5 ml) pepper
1 tsp (5 ml) paprika
5 garlic cloves, finely grated
½ C (125 ml) butter
1 mango, peeled and finely chopped
¼ cucumber, finely chopped
1 red chilli, deseeded and finely chopped
juice of 2 limes
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) pepper
¼ C (60 ml) fresh coriander, roughly chopped
Prepare the prawns: remove the heads, peel and devein, and leave the tails intact.
In a mixing bowl, combine olive oil, salt, pepper, paprika, and finely grated garlic. Mix well. Add the prawns to the marinade and toss to ensure even coating. Cover and refrigerate for 30 minutes.
In a small saucepan, melt the butter. Add lime zest and juice, mixing well to combine. Divide the butter into two equal portions – one for basting the prawns during braaiing and the other for drizzling before serving.
Combine chopped mango, red pepper, cucumber, red chilli, lime juice, salt, pepper, and roughly chopped coriander in a bowl. Mix well. Cover and set aside for serving.
Prepare the braai by arranging moderate heat coals. Place the prawns on the grill and cook for 2-3 minutes on each side, generously basting them with the tantalising lime butter. Tip: For added convenience, you can opt to skewer the prawns. This makes braaing and turning them easier.
Once cooked, remove the prawns from the braai. Drizzle them with the remaining portion of lime butter and serve with the zesty mango salsa.