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.


  • 800g prawns, deveined
  • 20g butter
  • 20ml olive oil
  • 2 garlic cloves, finely chopped
  • salt
  • pepper


  • 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


  • 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


  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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