Name: Marinated Prawns with Mango Chilli Salsa
Yield: Serves 4–6
Ingredients: 1 kg (2 lb 4 oz) raw prawns (shrimp), peeled and deveined, tails intact; 3 tablespoons chopped dill; 450 g (1 lb) diced mango; 150 g (5½ oz) rocket (arugula); 1 tablespoon finely grated lemon zest; 1 small red chilli, seeded and finely chopped; 1 red onion, finely diced; 80 ml (2½ fl oz/⅓ cup) lemon juice; 80 ml (2½ fl oz/⅓ cup) olive oil; 1 teaspoon sea salt

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

Lemon Dill Marinade

80 ml (2½ fl oz/⅓ cup) lemon juice
80

Method

To make the lemon dill marinade, Combine the ingredients in a large non-metallic bowl and mix well. Add the prawns, toss well, then cover and refrigerate for 1 hour.
Preheat the barbecue hotplate. Just before you are ready to eat, prepare the mango chilli salsa by co’3ing the ingredients in a bowl. Mix well and set aside.
Drain the prawn