Grilled Prawns with Mango and Fig Salsa

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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Whilst this salsa is terrific in the middle of summer, you may want to make it in winter when there are no fresh figs of any flavour. If so, use dried figs and add to the onion and citrus juice and leave to marinate for 2 hours. The prawns are best left to marinate overnight, so plan ahead to get this ready.


  • 12 green prawns, uncooked, in the shell
  • 2 cloves garlic, peeled and crushed
  • 1 thumb fresh ginger, finely chopped or grated
  • 3 tablespoons sesame oil
  • 1 red onion, peeled and finely diced
  • juice of 2 lemons or 3 limes
  • 1 teaspoon finely grated lemon or lime zest
  • ½ teaspoon salt
  • 1 ripe mango, peeled and diced
  • 3 ripe tomatoes, diced
  • 100 ml(3 ½ fl oz) extra virgin olive oil
  • 2 large fresh figs, stems removed and diced


Place prawns in a bowl with garlic, ginger and sesame oil. Mix well and leave to marinate from 6 to 24 hours.

To make salsa, mix onion with citrus juice, zest and salt and stand at least an hour, then mix in mango and tomatoes and stand another hour. Finally mix in olive oil and figs.

Wipe excess marinade from prawns. Heat up the barbecue, grill or heavy-bottomed frying pan and cook prawns 1-2 minutes each side depending on the size. (The shell acts as insulation at first, but once it heats up it becomes more like a kiln and they cook very quickly.)

To serve, put a large platter of the prawns in the middle of the table, along with the salsa and finger bowls.