Monday, 27 March 2017

#ewew cooks Chargrilled Prawns with Mango Salsa

I managed to finish up the balance half of my scallops in a dish of Seared Scallops with Sugar Snap Peas in Salted Egg Yolk Sauce and had to cook another dish to finish off the other half of the large prawns I was given.

After flubbing the butterflying of prawns, more than once, I thought I better choose a safer option and do one where the prawns are peeled completely...that I can do! ;)  I've always loved salsa (including the dance *wink*) but have never made it at home, so my dish is going to be Chargrilled Prawns with Mango Salsa.


6 large prawns
1 medium ripe mango
1/4 of a small red onion (1 tbsp)
1/2 a red chilli (1/2 tbsp)
1 clove of garlic (1/2 tbsp)
1 stalk fresh coriander leaves (2 tbsp)
Juice of half a lemon
A drizzle of honey

Marinade (for the prawns)
1/4 tsp salt
1/4 tsp freshly cracked black pepper
1/2 tsp honey
1 tsp olive oil
1 tsp coriander roots


Marinate the shelled prawns with salt, pepper, honey, olive oil and finely chopped coriander roots for at least an hour in the fridge.

In the meantime, finely dice one clove of garlic, half a red chilli, a quarter of a small red onion and some fresh coriander leaves.  If you think you can't take the heat of a red chilli, by all means substitute it with finely chopped red bell pepper.

I used to hate the pungency of raw onions until I discovered the 'secret' to mellow out the strong taste of the onions.  To get the sting out of the raw onions, just let them steep in water for about ten minutes before draining them for use (I just used tap water though the tip will tell you to use cold or ice water).


Fry the prawns in some olive oil under medium heat until slightly charred.  This is a quick-fire dish as the honey seasoning in the prawns will coz the oil to darken very quickly, so speed is of the essence! ^_*

When the prawns are almost done, stir in the chopped garlic followed by half of the chopped fresh coriander when the garlic is slightly golden.

Dish up immediately (and make sure you pour over some of that lovely garlicky-coriander sauce too).

To put the salsa together, dice the mango into small cubes and add the finely chopped red chilli, onions and balance of coriander leaves.

Pour in the juice of half a lemon and stir to combine everything together (I use lemon juice coz I find that it's less sour than lime but you can certainly use lime if you want to).  A drizzle of honey (optional) will add some sweetness to the vinaigrette (if you find the salsa too acidic for you).

And the mango salsa is done!  Spoon the salsa onto a plate and top with the prawns...and here's my Chargrilled Prawns with Mango Salsa.  It's light, it's fresh, it's utterly delicious.....and so quick to make. Sensational as a starter or even as a 'dieters-rejoice' main meal.

Mango and of those perfect marriages (of ingredients)! ^_*

I absolutely adored the flavour of the prawns with the sweetness of the mango together, a bit of crunch from the onions, very faint hint of heat from the chillies (can add more), freshness from the coriander and the zesty flavours of the lemon/honey vinaigrette made the dish good! ^o^

I just can't believe how good it turned have to so make this (especially so if you love anything and everything tangy) ^.^  This is one dish (besides the Best Cauliflower Dish Ever) that I implore you to make but you must be willing to spend a little and do it with decent-sized prawns (coz small prawns just won't have the same effect).

I wonder why I've not made mango salsa sooner at's so simple to do.  Well, I guess I'll have to fix that coz this is one dish I'm definitely going to make repeatedly.  I think it's going to be great with any kind of seafood or even as a dip with tortilla chips.

Serves 2 (as a starter) or 1 (as a light meal)


  1. I think both prawns and mango will go well together but I seldom cook prawns at home as none of us are fan of it :P

    1. Even peeled ones? Say deep-fried? ;) I can certainly understand if they're not fans if they're cooked in their shells coz most of us are too lazy to peel prawns at the dinner table! ^_~

  2. Your prawns looked so deliiiicious with mangoes making it very yummy mummy mia. I agree that the prawns need to be this size or bigger to get the best chewing texture.

    1. I like the extra 'i's in your 'delicious'...hehe! ;D Yeah, for this prawn salsa or prawn cocktail, you need bigger sized prawns for it to be successful. For stir-frys, you can get away with using smaller prawns :)

  3. A marriage made in heaven, culinary wise.

  4. Wah, very nice colours, all put together. I had scallops in a white wine sauce at a restaurant over the weekend, but your presentation is much more attractive! ;)

    1. Ooo, I'm glad you liked my presentation...coz I took extra effort to present it that way...hehe! ^_*

  5. Wow! I think your chargrilled prawns with salsa and the plating is beautiful! I won't want to share that. All for me! hee..hee..

    1. There were only six prawns, what do you think? Kekeke...but got extra mango salsa-lah! :D You can make that at home and have it all to yourself too.

  6. Ooh, anything with mango salsa please!

  7. This looks like a fun dish to be had! Need beerrrr

  8. You recently... very chef like. All your dishes feel very high class heheheh...

    My secret to getting rid of raw onion taste is to not eat raw onions. Overcook them until cannot even be recognized by mom (Cantonese saying).

    1. I was gifted these premium ingredients, so I felt I had to do them justice by cooking and presenting them in an "atas" I must have watched too many cooking shows! ;D


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