#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.

Ingredients:

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

Preparation:

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).

Method:

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 prawns.....one 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 pop....so good! ^o^

I just can't believe how good it turned out.....you 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 home...it'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)