Summer is all about using seasonal and fresh ingredients, and this recipe has it all. It’s best cooked on the braai which adds such great flavour, however this recipe works just as well when cooked on a grill pan or in a hot oven.
For the skewers 16 large tiger prawns, cleaned but head and tail intact 2 cloves garlic, crushed 1 red chilli, chopped juice of 1 lemon 50 ml olive oil 8 bamboo skewers
For the salsa 2 ripe mangoes, chopped 4 salad spring onions, finely chopped 10g coriander, chopped 10g mint leaves, chopped juice of 1 lime, chopped
For the skewers1 Place the prawns, garlic, chilli, lemon juice and olive oil into a bowl and toss well. 2 Leave in the fridge to marinate in the fridge for 1 hr. 3 Place two prawns onto each skewer and season well. 4 Cook over a hot braai until the the prawns have turned completely pink on both sides.
For the salsa Mix together all ingredients in a large bowl and season with a little salt and pepper. Enjoy as a snack or starter. A fantastic, healthy and delicious dish.