BCFing Guide to Summer: Cooking

Curried Prawns on the Weber with Mango Salsa

Serves Two

  • 8-12 large green king prawns
Ingredients for curry butter:
  • 3 tbsp butter, softened
  • ½ brown onion, peeled and diced
  • 1 tsp curry powder
  • ½ tsp ground ginger
  • Finely grated rind from 1 lime
  • 1-2 tsp eggplant pickle, finely chopped
Ingredients for mango salsa:
  • 1 ripe mango, flesh diced
  • ½ red onion, finely diced
  • 1 large mild red chilli, seeded and finely sliced
  • 3-6 slices (to taste) pickled jalapeno chilli, finely chopped
  • 1 kaffir lime leaf, finely sliced
  • A sprig of coriander and/or Vietnamese mint, finely sliced
  • Lime juice and sea salt, to season
  • Optional: toasted coconut flakes to garnish


  • Fry diced onion in a teaspoon of butter until really browned and charred. Set aside to cool.
  • Meanwhile prepare prawns – twist off heads and use kitchen scissors to cut off legs.
  • Slice from top to tail through flesh and remove vein.
  • Gently flatten out and set aside in the fridge.
  • For butter, combine all ingredients and mix well.
  • For salsa, combine all ingredients, gently mix, season to taste, and refrigerate.
  • Preheat W
  • Top halved prawns with curry butter.
  • Balance prawns on Weber grills, close lid and cook for 8-10 minutes, or until prawns are just cooked.
  • Arrange prawns on a serving platter and scatter with salsa and toasted coconut. Serve remaining salsa on the side.

Please note, prawns can also be cooked on a foil tray in a closed BBQ. Only very large prawns are suited to butterfly. Alternately, smaller peeled prawns are delicious cooked in the curry butter in a pan! To hook yourself up with a Weber, head instore or online at BCF.

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