18 Ingredients
10 Steps

What you'll need:

3 medium Calypso® mangoes cut into 2cm cubes

½ kg of uncooked medium green prawns, peeled and de-veined

Approx. 12 Wooden skewers

Fresh ground salt & pepper to season

Fresh baby salad leaves to serve

Marinade

2 tbs fish sauce

1 tbs soy sauce

2 tbs lime juice

1 tbs grated palm sugar or soft brown sugar

Dip

2 ripe avocados, mashed

2 tbs sweet chilli sauce

1 tablespoon lime juice

1 red chilli – deseeded and finely chopped

Fresh coriander leaves – finely chopped

How to make it:

  1. Soak the wooden skewers in cold water for 30 minutes. This will prevent the skewers from burning on the barbeque.
  2. Place all of the marinade ingredients in a large bowl and stir until the sugar has dissolved.
  3. Toss the prawns in the marinade and leave in the refrigerator for at least 1 hour.
  4. To make the dip – mix the mashed avocado, sweet chilli sauce, 1 tablespoon of lime juice and the chilli together and season with fresh cracked salt & pepper. Cover and refrigerate until ready to serve.
  5. Once marinated, thread alternate prawns & mango cubes onto the skewers.
  6. This will make approximately 12 kebabs.
  7. Pre-heat a barbeque or grill pan.
  8. Cook the kebabs on the hot grill for 2 mins on each side or until the prawns are cooked through.
  9. Before serving, mix ½ of the fresh coriander through the prepared dip.
  10. Serve the Calypso® mango & prawn kebabs on a layer of fresh baby leaves, topped with remaining fresh coriander and a large dollop of dip on the side.
Tip

Makes a fantastic entrée or light lunch for 4.