|Photo courtesy of Taste.com.au as I could not get a photo of my own creation. |
Recipe is completey my own!!
This year for Christmas it was a relaxed affiar. My partner and I went to Queanbeyan (near Canberra, ACT ) and spent the weekend with my mum. Lunch was down at Lake Burley Griffin in Canberra and we had a picnic. These prawns were the star of the day and were soooo yummy.
Makes: 4 servings
2 garlic cloves, crushed
1 tbs soft brown sugar
1 1/2 tsp five-spice powder
Juice of 1 lime
1 small red chilli, finely chopped
1kg green prawns
Juice of 1 lemon
1 large ripe mango, peeled, chopped
1/2 red onion, finely chopped
2 small chillies, seeds removed, finely chopped
1 tbs chopped coriander
1 tbs extra virgin olive oil
Juice of 1 lime, or to taste
- Place the garlic, sugar, five-spice, lime juice, chilli and a little pepper in a bowl and stir to combine. Add prawns and stir well until evenly coated. Stand while you make the salsa.
- For the salsa, combine mango, onion, chilli, coriander, oil, lime juice and some salt and pepper in a bowl. Set aside.
- Preheat a barbecue or chargrill pan on medium-high heat. Cook prawns, in batches if necessary, for 2 minutes, turning, until tender and charred all over. Transfer to a bowl and squeeze over the lemon.
- Arrange salad leaves and prawns on plates, then top with the mango salsa.