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Cooking with Ocean Ambassadors
Courtney Roulston, Australia
Naledi Toona, South Africa
James Strawbridge, UK
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Charlotte Langley, Canada
Ingredients
Method
12 XL king prawns, shells left on
¼ cup Extra Virgin Olive Oil
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground sweet paprika
Mango Salsa:
1 mango, chopped into 1.5cm cubes
1 Lebanese cucumber, diced
1 small red onion, finely diced
1 long green chilli, finely chopped
zest and juice of 1 lime, plus extra wedges to serve
¼ cup mint leaves, chopped
¼ cup coriander sprigs, plus extra to serve
- Mix together the oil, ginger and all the spices and a pinch of salt and pepper in a large bowl.
Toss the prawns through the marinade and set aside. - Place all the mango salsa ingredients into a bowl and gently toss to combine.
- Heat a BBQ Plate to high and grill the prawns for 2 mins each side, or until fragrant,
cooked through and slightly charred. - Place the prawns onto a serving platter and scatter over some of the mango salsa. Serve the prawns warm with extra lime wedges and coriander sprigs.
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