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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
Ingredients
Prawns
32 fresh Tiger prawns
Marinade
3 Tbsp (45 ml) olive oil
1 tsp (5 ml) pepper
1 tsp (5 ml) paprika
5 garlic cloves, finely grated
Lime Butter
½ C (125 ml) butter
Mango Salsa
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
Method
Prawns
Prepare the prawns: remove the heads, peel and devein, and leave the tails intact.
Marinade
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.
Lime Butter
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.
Mango Salsa
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.
Prawns cont.
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.
