Curried Prawns on the Weber with Mango Salsa
Serves Two
Ingredients:
- 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
Method:
- 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.
