RECIPE | GRILLED KING PRAWNS WITH MANGO, YOUNG COCONUT & LIME
Summer! Yesssss! And summer means mangoes; juicy delicious mangoes. There is nothing better than slice into a mango and just diving straight in, juice dripping down your chin. But there are so many mangoes around right now, so why not try cooking with some too.
Makes: 4 serves
Prep time: 20 minutes
Cooking time: 2 minutes
2 young coconuts
200 ml (7 fl oz) coconut cream
1 long green chilli, seeded and finely chopped
juice of 4 limes
1 tablespoon fish sauce
6 spring onions (scallions), sliced
20 Crystal Bay Green King Prawns
- Peel and finely dice the mangoes and put in a large bowl. Add the coconut flesh, coconut cream, chilli, lime juice, fish sauce and spring onions.
- Preheat the barbecue hotplate to medium.
- Cut the prawn in half lengthways and remove the intestine. Season with salt and pepper and cook for a couple of minutes until opaque and just cooked through. Serve drizzled with mango dressing.
Tip: Ask your grocer to cut open your young coconut or, if you have a cleaver at home, you can do it yourself. Using a spoon, scoop out the soft flesh from the inside and dice.