Recipe

Barbecued chilli prawns with green mango and coconut salad

  • Serves 4
  • 30 mins cooking
barbecued chilli prawns with green mango and coconut salad

Ingredients

Barbecued chilli prawns with green mango and coconut salad
  • 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

Barbecued chilli prawns with green mango and coconut salad
  • 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.

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