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Grilled Prawns with Mango & Avo

Grilled Prawns with Mango & Avo

Why not elevate the usual lunchtime braai with this delicious but simple recipe from Chef Johan van Schalkwyk? Serve grilled prawns on a mango and avocado salad with a sweet chilli and ginger dressing, perfectly paired with Drostdy-Hof Extra Light.

This ideal lunchtime wine complements light summer salads, accentuating the crisp and refreshing tastes that we have come to associate with our local summer festivities.

Grilled Prawns with Mango & Avo

Serve grilled prawns on a mango and avocado salad with a sweet chilli and ginger dressing, perfectly paired with Drostdy-Hof Extra Light. Recipes Grilled Prawns with Mango & Avo European Print This
Serves: 2
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Prawns
  • 800g prawns, deveined
  • 20g butter
  • 20ml olive oil
  • 2 garlic cloves, finely chopped
  • salt
  • pepper
  • Salad
  • 1 mango, peeled and sliced
  • 1 avocado, peeled and sliced
  • 200g mixed lettuce leaves (rocket, watercress, oak-leaf lettuce)
  • 50g spring onion, sliced
  • 50g fennel bulb, finely sliced
  • Dressing
  • 100ml sweet chilli sauce
  • 50ml lemon juice
  • 30ml ginger juice (grate fresh ginger and squeeze to get juice)
  • 30ml olive oil
  • 30ml rice-wine vinegar (or white wine vinegar)
  • salt
  • pepper

Instructions

  1. In a saucepan, heat the butter and olive oil, then fry the garlic until transparent, but not brown.
  2. Season the liquid with salt and pepper and set aside to use later as a basting liquid.
  3. Grill the prawns over medium warm coals for 3 minutes on each side, basting often with the garlic butter, then set aside when done.
  4. To make the dressing, place all the ingredients in a bowl and whisk together.
  5. Place all the salad ingredients in a bowl, then pour the dressing over and toss to coat all the leaves.
  6. Arrange the prawns on top of the salad and serve with chilled Drostdy-Hof Extra Light

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