Barbecued prawns with mango sauce

  • 10 mins preparation
  • 5 mins cooking
  • Serves 8
  • Print


  • 24 green prawns, peeled deveined, tails intact
  • 8 bamboo skewers, soaked in hot water to prevent scorching
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • lime wedges, to serve
Mango sauce
  • 1 large ripe mango, peeled, seeded, chopped
  • 1 eschalot, peeled, roughly chopped
  • 1 tablespoon red wine vinegar
  • 1/3 cup extra-virgin olive oil


Barbecued prawns with mango sauce
  • 1
    Thread 3 prawns onto each skewer. In a bowl, combine oil and garlic and brush over prawns. Chill 15-30 minutes.
  • 2
    To make mango sauce: place mango, eschalot and vinegar in a food processor. Process until combined. With the motor running, gradually add the oil through the chute. Season to taste.
  • 3
    Preheat a barbecue plate on hot. Cook prawns 1-2 minutes each side, until they change colour and are cooked through. Serve with mango sauce and lime wedges.

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