Char-grilled prawns with mango chilli salsa

This fresh and tasty seafood dish is perfect for a Summer lunch or dinner with family and friends.

  • 15 mins cooking
  • Serves 4
  • Print


Mango chilli salsa
  • 1/4 cup (60ml) lime juice
  • 2 small fresh red chillies, chopped
  • 1/4 cup (60ml) olive oil
  • 2 teaspoon fish sauce
  • 2 teaspoon grated palm sugar
  • 1 medium (400g) mango, chopped
  • 1 (400g) green mango, sliced thinly
  • 1 small (100g) red onion, sliced thinly
  • 1/2 cup fresh coriander leaves
Char-grilled prawns
  • 1 kilogram large uncooked prawns
  • sea salt flakes and freshly ground black pepper


Char-grilled prawns with mango chilli salsa
  • 1
    For the mango chilli salsa, combine juice, chilli, oil, sauce and sugar in a medium bowl; stir until the sugar is dissolved. Add both mangoes, onion and coriander; toss gently.
  • 2
    Cook the prawns in their shells on a heated oiled grill (or barbecue) until browned on both sides and just cooked through. Sprinkle with salt and pepper.
  • 3
    Serve prawns with mango chilli salsa.


The salsa can be prepared three hours ahead. Not suitable to freeze. Not suitable to microwave.

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