Grilled Prawns with Mango and Fig Salsa

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

Preparation info

Serves
6

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

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.

Ingredients

12 green prawns, uncooked, in the shell
2 cloves garlic, peeled and crushed
1 thumb fresh ginger

Starter
Gluten-free
Winter
Summer

Method

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