Chilli Lime Prawns with Mango Salsa

With Vitable

GF, DF & Refined Sugar Free

RECIPE

Ingredients

4 serves

16 large tiger prawns, peeled and deveined

Marinade:

Juice and zest of 1 lime

2 teaspoons fish sauce

1 garlic clove, minced

1 red chilli, finely chopped

1/2 teaspoon paprika

2 tablespoons fresh mint, finely chopped

2 tablespoons fresh coriander, finely chopped

Mango Salsa:

2 medium mangos, peeled and diced

1 small Lebanese cucumber, chopped

2 tablespoons fresh coriander, finely chopped

2 tablespoons fresh mint, finely chopped

2 tablespoons tamarind paste

2 tablespoons roasted unsalted peanuts

Method

In a small bowl, combine all marinade ingredients. Divide the mixture in two and pour one half of the mixture over the prawns. Set the other half of the mixture aside. Allow the prawns to marinate for at least 10 minutes.

Turn the grill on high heat and grill the prawns for 2-3 minutes on each side. Transfer the prawns to a shallow dish and coat using the leftover marinade.

Combine all mango salsa ingredients in a large bowl. Gently mix with both hands, making sure the tamarind paste is well combined.

Add in prawns and gently mix. Serve fresh.