Name: Barbecued chilli prawns with green mango and coconut salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 fresh long red chilli, chopped finely; 1 tablespoon finely grated lime rind; 1 tablespoon lime juice; 2 tablespoon char siu sauce; 1 tablespoon honey; 2 tablespoon olive oil; 1 kilogram (2 pounds) uncooked king prawns (shrimp); 200 gram (6½ ounces) vermicelli (glass) noodles; 1/2 cup (25g) flaked coconut; 1 medium_piece green mango (350g), shredded; 1 fresh long red chilli, sliced thinly; 1/3 cup (50g) roasted cashew nuts; 90 gram (3 ounces) baby rocket leaves (arugula); 1 cup loosely packed coriander leaves (cilantro); 1/4 cup (60ml) olive oil; 2 tablespoon lemon juice

Ingredients

1 fresh long red chilli, chopped finely

1 tablespoon finely grated lime rind

1 tablespoon lime juice

2 tablespoon char siu sauce

1 tablespoon honey

2 tablespoon olive oil

1 kilogram (2 pounds) uncooked king prawns (shrimp)

200 gram (6½ ounces) vermicelli (glass) noodles

1/2 cup (25g) flaked coconut

1 medium_piece green mango (350g), shredded

1 fresh long red chilli, sliced thinly

1/3 cup (50g) roasted cashew nuts

90 gram (3 ounces) baby rocket leaves (arugula)

1 cup loosely packed coriander leaves (cilantro)

1/4 cup (60ml) olive oil

2 tablespoon lemon juice

Method

1.Combine chilli, rind, juice, sauce, honey, oil and prawns in a large bowl, stir to coat prawns in mixture. Cover; refrigerate until required.

2.To make green mango and coconut salad; Place noodles in a medium heatproof bowl; cover with boiling water, stand 3 minutes or until noodles are tender. Drain. Cook coconut in a dry frying pan, stirring frequently, over medium heat, about 2 minutes or until browned lightly.

3.Place noodles and coconut in a large bowl with remaining ingredients; toss gently to combine.

4.Cook prawns on a heated oiled grill plate (or grill or barbecue) about 6 minutes or until prawns just change in colour and are cooked through.

5.Serve prawns with salad.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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