Prep and cook time: Up to 30 mins
20 large, headless tiger prawns
1 thumb-sized piece fresh ginger, grated
20g pack fresh coriander, chopped
1 red chilli, deseeded and chopped
4 tablespoons fresh limejuice
3 tablespoons olive oil
1 tablespoon sesame oil
1 tablespoon soy sauce
Good pinch of brown sugar
1/2 clove garlic, peeled and crushed
1 ripe and ready-to-eat mango
2 handfuls ready-to-eat bean sprouts
3 small cucumbers, chopped
1 handful fresh coriander
1 red pepper, deseeded and cut into thin strips
1 bunch spring onions, chopped
Small handful sesame seeds
Bianconi extra virgin olive oil, to drizzle
Slide 5 peeled prawns onto each skewer.
For the marinade, mix together the ingredients and drizzle half over the prawns.
For the salad, peel the mango and cut flesh into thin strips. Mix with the other half
of the marinade, bean sprouts, cucumber, coriander, pepper, spring onions and
sea salt. Heat a large frying pan and dry-fry the sesame seeds until golden.
Remove and set aside. Fry the prawns over a high heat for 2 minutes until cooked
Serve with the salad, sprinkled with sesame seeds and drizzled with the olive oil.