CalypsoŽ Mango and Prawn Kebabs with Sweet Chilli Avocado Dip 

Rating: (5 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

These tasty kebabs would make an impressive light lunch.

Suggestions:

The Calypso mangoŽ is a new variety of mango. To find out more, click the link at the bottom of this page.

Ingredients:

500 g raw medium green prawns, peeled and deveined

3 medium CalypsoŽ mangoes, cut into 2cm cubes

1 Tbsp fish sauce (for marinade)

1 Tbsp salt-reduced soy sauce (for marinade)

2 Tbsp lime juice (for marinade)

1 Tbsp soft brown sugar (for marinade)

300 g mashed avocado (for dip)

2 Tbsp sweet chilli sauce (for dip)

1 Tbsp lime juice (for dip)

1 red chilli, de-seeded and finely chopped (for dip)

16 g coriander leaves, finely chopped

1 pinch cracked black pepper

1 cup baby salad leaves

12 wooden skewers

1 coating of olive oil spray

Directions:

Soak the wooden skewers in cold water for 30 minutes. This will prevent the skewers from burning on the barbecue.

Place all of the marinade ingredients in a large bowl and stir until the sugar has dissolved.

Toss the prawns in the marinade and leave in the fridge for at least 1 hour.

Once marinated, thread alternate prawns & mango cubes onto the skewers; this will make approximately 12 skewers.

Pre-heat a barbecue or grill pan and spray lightly with olive oil. Cook the kebabs on the hot grill for 2 minutes on each side or until the prawns are cooked through.

To make the dip: Mix the mashed avocado, sweet chilli sauce, 1 tablespoon of lime juice and the chilli together and season with cracked pepper. Cover and refrigerate until ready to serve.

At the last minute, mix half of the fresh coriander through the prepared dip.

Serve the prawn & CalypsoŽ skewers on a layer of fresh baby salad leaves, topped with remaining fresh coriander and a large dollop of dip on the side.

Author:

CalypsoŽ Mango
Calypso MangoŽ

Member Comments:

No comments on this recipe yet. Be the first one to comment.