Sriracha grilled king prawns with mango salsa


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)
Chilli prawns
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
Mango salsa
Season with salt and pepper to taste and use metal pastry rings to create neat rounds on serving plates
Prawns and salsa in pastry ring
Top with the Sriracha grilled king prawns and sprinkle with lemon zest and chopped coriander. Serve immediately, enjoy!
Sriracha grilled king prawns with mango salsa
First published in 2015
Share recipe