Quick & Easy

Grilled prawns with three sauces

Grilled prawns with three saucesAustralian House & Garden
16
30M
10M
40M

Ingredients

Mango salsa
Rocket pesto
Pink tartare sauce

Method

1.To make mango salsa, heat oil in a frypan. Add mustard seeds and curry leaves. As seeds start to pop, stir in ginger and chilli. Cook for 1-2mins, then stir in mango. Remove from heat and set aside to cool. Check seasoning before serving. Makes 2 1/2 cups
2.To make rocket pesto, combine pecorino, walnuts, garlic and rocket in a food processor. Season with salt and pepper and whiz until nearly smooth. With motor running, add oil and whiz until mixture resembles a loose paste. Makes about 1 1/2 cups
3.To make pink tartare sauce, simmer wine in small saucepan over moderate heat until reduced to 1 tbsp, about 1min. set aside to cool. Place remaining ingredients in a bowl, mix well, then stir in wine. Makes 2 cups
4.To cook prawns, preheat a barbecue or chargrill to moderately high. Toss prawns in a large bowl with garlic, parsley and oil. Cook in batches until they change colour and are cooked through, about 4-5mins.

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