This dish is the perfect summertime treat. The sweet and juicy prawns are infused with lemongrass when they hit the grill. Then topped with a warm and spicy dressing which releases the sweetness of fresh mango when drizzled over everything just before serving. Best to tackle this one with your hands for the full experience. Take every opportunity to lap up the stick and sumptuous dressing with every bite. Pair with a refreshing glass of bubbly and you’ll be on your way to the beautiful shores of Southeast Asia in no time. —The Orange Sieve
What You'll Need
fresh limes, juiced
bird’s eye chillies, sliced into fine rounds
prawns, shells on
garlic cloves, roughly chopped
lemongrass stalk, white base finely sliced
whole mango, diced into little cubes
coriander, leaves plucked and left whole
Prepare the prawns by combining with garlic, lemongrass and olive oil. Toss together in a small mixing bowl and allow to marinate for 10 minutes.
Heat a small cooking pot on a low-medium flame. Add lime juice, chillies, white vinegar and sugar. Reduce the heat to low and stir gently until the sugar fully dissolves. Turn the heat off and leave the dressing in the pot to be reheated before serving.
Heat a BBQ or grill pan on a medium-high heat and brush lightly with a little olive oil. Season the prawns with a few pinches of sea salt just before cooking.
Place the prawns on the grill and allow them to sear on a high heat until beautifully charred. Turn over and repeat. (The prawns should remain plump and juicy. Cooking time will vary depending on the size of prawns used. For smaller prawns allow 1-2 minutes on either side. For larger prawns allow 2-3 minutes on either side).
Plate the prawns and top with a generous helping of fresh mango and coriander leaves.
Finally, gently reheat the dressing until warmed through and drizzle generously over the prawns and fresh mango. Serve at once.