Sriracha grilled king prawns with mango salsa

by Andrea Soranidis
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8
30 minutes

Ingredients

Grilled prawns

  • 24 king prawns, raw, heads on
  • 3 tbsp of chilli sauce, Sriracha
  • 1 lemon, zested
  • 1 tbsp of chilli flakes, red (optional)
  • sea salt
  • black pepper

Mango salsa

  • 3 mangoes
  • 1 tbsp of fresh ginger, grated
  • 1 red onion, finely chopped
  • 2 limes, juiced
  • 2 tomatoes, deseeded and finely chopped
  • 2 tbsp of coriander, finely chopped
  • 4 tbsp of pomegranate seeds
  • sea salt
  • black pepper

Method

1
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
2
Brush with Sriracha sauce and season with black pepper and extra chilli flakes (optional)
3
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
4
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
5
Season with salt and pepper to taste and use metal pastry rings to create neat rounds on serving plates
6
Top with the Sriracha grilled king prawns and sprinkle with lemon zest and chopped coriander. Serve immediately, enjoy!