Make a difference by looking for the MSC blue fish tick label when shopping for seafood.
Prep time
15 mins
Cooking Time
20 mins
Serves
4
Ingredients
Ingredients
- 600g MSC-certified Tiger prawns, peeled, de-veined, heads removed (look for the blue fish tick label)
- 1 cup tequila or coconut water
- 1 tsp minced ginger
- Juice and rind of 3 limes
- ¼ tsp minced chilli
- 1 clove minced garlic
- Mango - on the greener side
- Chili, minced
- Coriander, chopped fine
- 1 tbsp honey
- 2 Lime juice & rind
- Smashed avocado
- Tortillas or Gem lettuce leaves
Method
Method
Guy Turland's coconut water marinated prawns with sweet and sour mango salsa are a celebration of light, fresh, zingy summer flavours designed to be whipped up in the sun with your friends and family.
- Preheat your BBQ on high heat.
- To make the marinade, mix 1 cup (250ml) of tequila or coconut water, ginger, lime juice/rind, chilli and garlic in a bowl or container. Add prawns, then cover and marinate in the fridge for 10-20 minutes.
- While the prawns are marinating, make your salsa. Mix the mango, chilli, coriander, honey, lime juice, rind, salt, and pepper in a bowl.
- Skewer each prawn lengthways down the spine towards the tail, then barbecue for 2 minutes on each side until golden.
- Serve on a tray with a side of smashed avocado, your sweet and sour salsa, and a mix of little gem lettuce leaves (for gluten-free) or tortillas.
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