Grilled Mango & Coconut Crusted Prawn Skewers

Servings: 5
Time: 85 Minutes (40 mins prep, 45 mins cook)

This tropical Grilled Mango & Coconut Crusted Prawn Skewers dish is a delicious combination of crispy prawns and sweet, caramelized mango, topped with a zesty mango chili mayo dipping sauce. Perfect for a summer barbecue or a light, exotic meal.

INGREDIENTS

Prawns:
8 prawns
75g plain flour
2 eggs, whisked
150g desiccated coconut
Vegetable oil, for shallow frying

Grilled Mango:
Goulburn Valley mango pieces, drained and grilled on a grill pan

Garnish:
1tsp chilly flakes
2 spring onions, thinly sliced

Mango Chili Mayo Dipping Sauce:
75ml mango syrup (from jar)
2 tbsp caster sugar
Juice and zest of 1 lime
2 tbsp mayo
2 tsp sriracha hot sauce

INSTRUCTIONS

1. Prepare the Dipping Sauce:
Heat a small saucepan over high heat.
Add mango syrup, caster sugar, and lime zest and juice.
Stir to combine and cook until thickened and reduced by about half (7-9 minutes).
Set aside to cool.

2. Prepare the Prawns:
Separate flour, eggs, and coconut into separate shallow bowls.
Dip each prawn in flour to lightly coat, then in egg, and finally in coconut, pressing lightly to coat.
Place the coated prawns on a tray lined with baking paper and refrigerate for 30 minutes to set.

3. Cook the Prawns:
Heat enough vegetable oil in a medium saucepan to reach a depth of 5cm over medium heat until it reaches 180°C.
Fry the prawns in batches for 2 minutes or until golden brown and crisp.
Use a slotted spoon to transfer the prawns to a tray lined with paper towels.

4. Assemble the Skewers:
Thread the prawns and grilled mango pieces onto skewers alternately.
Garnish with chilly flakes and sliced spring onion.

5. Serve:

Serve the skewers with the mango chili mayo dipping sauce.
Enjoy these vibrant and flavorful Coconut Crusted Prawn and Grilled Mango Skewers, a perfect addition to any summer gathering!

Source: SPC