Coriander Prawns with Mango Salad

Coriander Prawns with Mango Salad


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A low-fat protein source, prawns provide a good amount of B vitamins. They're also mineral-rich, supplying valuable amounts of phosphorus and magnesium.

Janet Mitchell

Serves: 4 

  • 16 green king prawns (about 750g), peeled with heads and tails intact
  • 1/4 cup chopped fresh coriander
  • 1/2 cup lime juice
  • 1 green chilli, seeded and finely chopped
  • 2 teaspoons sesame oil
  • 1 teaspoon cumin seeds
  • 1 clove garlic, crushed
  • 2 green mangoes, finely sliced
  • 4 spring onions, sliced
  • 2 red chillies, seeded and sliced
  • 2 teaspoons brown sugar
  • 1/2 cup fresh mint leaves
  • 1/2 cup snow pea sprouts

Preparation:25min  ›  Cook:2min  ›  Ready in:27min 

  1. Thread the prawns lengthways onto 16 small bamboo skewers (soak the skewers in water for 30 minutes beforehand, so that they won't burn).
  2. Combine the coriander, 1/3 cup of the lime juice, the green chilli, sesame oil, cumin seeds and garlic in a small bowl. Brush the marinade thoroughly over the prawns and put aside for 10 minutes.
  3. Meanwhile, combine the mangoes, spring onions, red chillies, brown sugar, mint leaves, snow pea sprouts and the remaining lime juice in a medium serving bowl.
  4. Preheat a barbecue or a ridged, iron grill pan. Cook the prawns for 1 minute on each side or until cooked through. Serve with bowls of the salad.

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