Sriracha grilled king prawns with mango salsa

This colourful recipe by Andrea Soranidis sees plump, spicy prawns paired with a vibrant mango salsa – the perfect summer starter for an al fresco dinner party.

First published in 2015
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Al fresco season is officially open, invite your friends over for dinner and surprise them with a showstopping seasonal dinner!

Spring is one of the best times of the year for food lovers, and hosting a dinner party is a tasty and fun way to enjoy some of the best seasonal ingredients such as salmon, asparagus and mango.

This dish is inspired by the vibrant flavours of the Thai cuisine, for an effortlessly chic dish to put together in the comfort of your home.

This Sriracha grilled prawns with mango salsa has a wonderful sweet and spicy combination yet delicate and fresh to the palate. This beautiful appetiser is fantastic served alongside a glass of champagne, which offers a delightful contrast, and balances the hot and spicy flavours.




Grilled prawns

Mango salsa


To prepare the prawns, bring a saucepan of lightly salted water to the boil. Blanch the prawns for 30 seconds, drain and cool in iced water. Remove the heads, peel and de-vein, and place them on a chopping board
Brush with Sriracha sauce and season with black pepper and extra chilli flakes (optional)
Heat a large griddle pan over a medium-high heat. Grill the prawns for 1 minute on each side, then remove from the pan and allow to cool slightly
In the meantime, prepare the mango salsa. Peel and finely dice the mango, place in a bowl and add the red onion, pomegranate, tomatoes, ginger, lime juice and coriander
Season with salt and pepper to taste and use metal pastry rings to create neat rounds on serving plates
Top with the Sriracha grilled king prawns and sprinkle with lemon zest and chopped coriander. Serve immediately, enjoy!
First published in 2015
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Originally from Italy, Andrea is the food blogger behind the popular blog

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