King Prawns With Mango Salsa |

King Prawns With Mango Salsa

Favourites 17

Prep Time: 15 Minutes | Cooking Time: 5 Minutes

Serves 6

Make the most of the summer’s mangoes and whip up a delightfully sweet and spicy salsa to complement this refreshing and nutritious combination of barbecued king prawns with rice noodle salad.


  • 24 king prawns (shrimp), shells on
  • Oil, for cooking
  • Salt and freshly ground black pepper
  • Lime wedges, to serve
  • 1 ripe mango
  • 2 tablespoons of lime juice
  • 1/2 red onion, thinly sliced
  • 2 small red chillies, finely chopped
  • 1 tablespoon of shredded Vietnamese mint
  • Freshly ground black pepper
  • 1 tablespoon of fish sauce


  1. To prepare the salsa, peel the mango, remove the flesh from the stone and finely dice. Transfer to a bowl and combine with the lime juice, onion, chilli and Vietnamese mint.
  2. Season to taste with freshly ground black pepper and the fish sauce.
  3. To butterfly the prawns, use a sharp knife to slice between the legs from head to tail, taking care not to cut all the way through. Open up the abdomen of one of the prawns and press flat, then discard the intestinal tract and set aside. Repeat with the remaining prawns.
  4. Heat a barbecue grill or chargrill pan until hot.
  5. Brush the prawns with oil and cook on the barbecue for 2 minutes on each side, then remove.
  6. Place 4 prawns and a spoonful of mango salsa on individual plates. Serve with lime wedges.


Recipe courtesy of Harvest by Emile Guelpa, photography by Emile Guelpa (Hardie Grant, £15)