Katie Quinn1 Comment

BBQ Prawns with Mango, Lime, Tamari + Mint Dressing

Katie Quinn1 Comment
BBQ Prawns with Mango, Lime, Tamari + Mint Dressing

Another Aussie Day staple ~ BBQ prawns. I often cook with with lots of chilli, garlic and citrus when
BBQ-ing or grilling prawns, but after spying beautiful, lush mangoes growing the other day at a local neighbours back garden (note I didn't source my mango there LOL ~ rather my local greengrocer!)  I was inspired to get them into a recipe for this post. Both prawns and mango are each very authentic Australian ingredients ~ which pair together so beautifully. Feel free to add extra coriander (cilantro) to this sauce if you like. I am still a novice when it comes to this herb, having utterly detested it for years, but thanks to Kylie Kwong (!) now I like it if used in small amounts, but I know and respect some people simply adore it.


Grams to ounces converter here.

1 ripe mango, peeled
Juice 2 limes
1 tbsp good quality EVOO
1 long (mild) green chilli, deseeded
1 tbsp Tamari (use light salt-reduced soy if you can't get Tamari)
10 mint leaves
5-6 coriander leaves
Pinch salt


16 green prawns, cleaned + de-veined
3 tbsp Ponzu sauce
Juice 1 lime
Pinch salt


Place 16 wooden skewers in a bowl of water and allow to soak for 30-60 minutes (the longer the better ~ this is to help them not burn when at the cooking stage)

Cut the mango flesh away from its center stone and add to a blender along with the lime juice, EVOO, chilli, tamari/soy, mint and coriander leaves. Blitz until super smooth then season to taste with salt a black pepper. Transfer the sauce to a serving dish.

Place prawns onto wood skewers and place in a wide, deep baking dish or tray. Whisk the ponzu, lime juice and salt together in a small bowl and pour over the prawns, turning skewers to coat well. Cover and allow to marinade in the fridge for 30 - 60 minutes.

Remove prawns from fridge and cook on a super hot griddle pan or BBQ until cooked through.

Serve warm with the dipping sauce on the side.