Barbequed Prawns with Mango and Chilli Lime Mayonnaise

I have been loving seafood lately! I don’t tend to eat a huge amount of seafood during the colder weather, but come summer I love eating seafood that has been cooked on the barbie. Of course, my favourite type of seafood to cook on the barbeque is PRAWNS. The sweetness of the prawn flesh and the smoky flavour from the barbeque is beautiful together and all you need to add is a little cracked pepper and sea salt!

I usually serve barbequed prawns with a mayonnaise dip. Often my family will have a wasabi mayonnaise which is just mayonnaise with a little wasabi paste added to taste. But recently when I was entertaining guests I felt like having something a little fresher. I adapted a recipe I found for Mango and Chilli lime mayonnaise which just screamed summer to me. Prawns and mango are a classic flavour combination so what could be better for an easy lunch with friends?

I really enjoyed the flavour of the mayonnaise in this recipe. The mango chilli and coriander work really well together and the lime juice gives it a bit of a zing. The mayonnaise recipe below would probably be enough for 2 kg prawns if you have a lot of people to serve, and would be great as a finger food dish at a party.

Barbequed Prawns with Mango and Chilli Lime Mayonnaise

Adapted from Taste.com.au

serves 4

  • 1 kg large green prawns
  • Wooden skewers
  • Sea salt and cracked black pepper
  • 1/2 cup mayonnaise
  • 1/2 mango, finely diced
  • 1 long red chilli, deseeded and finely chopped
  • 1/2 lime, juiced
  • 2 tbsp coriander leaves, finely chopped

To make the mayonnaise, mix the mayonnaise, mango, chilli, lime juice and coriander in a bowl. Cover and refrigerate for a couple of hours before serving, if time permits, to let the flavours develop.

Soak wooden skewers for at least 15 minutes. Peel and devein prawns, leaving tails intact. Thread the prawns on the skewers and refrigerate until ready to cook.

Preheat the barbeque to high heat. Cook prawns for 1 minute each side, sprinkling with salt and pepper on both sides while cooking on the barbeque. Serve on a platter with the mayonnaise.

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