Raw Tiger Prawns
Ingredients
- 12 raw tiger prawns, shell on
- zest and juice of 1 lime
- 1 medium size fresh chilli, chopped
- salt
- 12 bamboo skewers, soaked in water for at least 30 minutes to prevent them burning
To Serve
- 150g mixed salad leaves
- salt and freshly ground black pepper
- salsa
- 1 large ripe mango, peeled, stoned and cut into 2cm cubes
- 4 kiwi fruit, peeled and cut into 1cm cubes
- zest and juice of half a lemon
- 1 tbsp extra-virgin olive oil
- 1 tbsp finely chopped coriander
- salt and freshly ground black pepper
- Combine all the salsa ingredients in a bowl and refrigerate until ready to serve.
Method
- Make the marinade by putting the lime zest and juice, olive oil and salt in a small bowl. Leave to stand for 5-10 minutes.
- Insert the pointed end of each skewer into the head end of a prawn, push through the entire length and out the tail end so the prawn is straight. Lay skewer down on a piece of aluminium foil, then repeat with the remaining prawns.
- Rub the prawns with the marinade, wrap them in the foil and leave in fridge to infuse for 1-2 hours.
- When ready to cook, open up the foil parcel, lay the prawns on your barbecue and cook for 5 minutes, turning once.
- Cover a large serving dish with the salad leaves, season with salt and pepper and drizzle with extra-virgin olive oil. Lay the prawn skewers on top and serve with the salsa.
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