BBQ prawns with mango and chili salsa, new baby potatoes and leafy greens
Serves: 2
Time: 40 mins
This is a such a perfect summer time dinner.
Leftovers
We don’t do leftovers on fish night, so you might want to treat yourself to a bought lunch or whip up a tasty sammie.
What you'll need
10 large king prawns approx 800g butterflied (ask your fish monger to do this if you aren’t confidant)
4 large garlic cloves
50g butter
1 large ripe mango
1/2 a bunch of coriander
2 large red chili’s
1 lime
100g salad mix
500g baby potatoes
From the pantry
Olive oil
salt and pepper
Prep and Cook
Please read through the instructions first as being prepared and executing with speed are the key here.
Prepare your bbq
I like to do my prawns on the char grill, so make sure its nice and clean, and right before you put the prawns on give it a good wipe with an oiled up paper towel. Heat to 200
Make mango salsa
Cut mango into a small dice and put into a small mixing bowl.
Wash coriander and roughly chop, then add to bowl.
Thinly slice chili, you can leave the seeds in if you prefer them hot. Add to mix.
Squeeze over the fresh lime, a tablespoon of olive oil, some salt and pepper, then set aside.
Boil potatoes
Leaving your baby potatoes whole put them into a large pot and cover completely with cold water, a pinch of salt and put on to boil. Cook until soft right through. (approx 15 minutes)
Butterfly prawns
Before you get your board dirty…….
Chop garlic up nice and fine and put it in a small bowl with 1/2 the butter and microwave for 30 seconds.
If you are butterflying your prawns yourself….
Begin with a very sharp knife.
Start at the head of the prawn. You want to cut down through the shell leaving it connected at the legs.
Next fold it open and pull out the vein ( or as I like to call it, the pooh)
Then use either a brush or spoon to coat the flesh of each prawn liberally with your garlic butter. And lay out nice and orderly on a large flat tray, ready to take to the BBQ.
Wash lettuce
We seriously just eat lettuce plain but go ahead and make a dressing if that’s your thing.
Check potatoes
If your potatoes are ready, drain off the water.
Add the rest of your butter (add more butter if its not enough for you) along with a good sprinkle of sea salt and give them a mix.
Then seal with a tight fitting lid or cling wrap, this will help keep them warm till your prawns are done.
Cook prawns
Don’t forget to oil the char grill.
Lightly season your prawns with salt and pepper.
Then lay them out flesh side down on the char grill in a nice order. this way you will be able to turn them over in the correct order. (I use my hands to flatten each prawn onto the char grill, the objective is to get nice charred lines so you need the flesh to connect to the grill)
After 2 minutes when they are beautifully lined turn onto the shell and cook for a further 2 minutes, or just until the juices bubble a creamy white.
Remove straight away.
Serve
Mix the mango salsa, and serve over or on the side along with tatties and green leaves.
Enjoy!
Enjoy!
Lunch tomorrow
No lunch for tomorrow, there is a slight chance you might have tatties left over, but not in my house……..The hubby loves potatoes and I hardly ever cook them so he will most certainly add more butter and eat them all>
However if you do…..don’t throw them out they would fry up great for breakfast.