Grilled Prawn Skewers With Mango Vinaigrette

Serves 4-6

18-24  Spot Prawns, shelled & deveined


½ cup dry sherry or white wine

1 tbsp sesame oil

1 tbsp minced fresh ginger

¼ cup light soy sauce

¼ cup rice wine vinegar

1 ½ tsps Chinese five-spice powder

1 tbsp paprika

Juice of ½ lime


1 ripe mango, peeled & cut into chunks

1 tbsp chopped fresh ginger

2 cloves garlic

¼ cup chopped fresh mint

2 tbsps chopped fresh cilantro

¼ cup rice wine vinegar

2/3 cup olive oil (you could substitute vegetable oil if you prefer)

Zest of one lime

Asian hot sauce and salt and pepper to taste.


Combine all Vinaigrette ingredients except the Chile sauce and salt and pepper in a food processor. Process until pureed then add the Chile sauce, salt and pepper to taste. Cover and chill until needed.

Combine all marinade ingredients in a large bowl. Add the prawns then cover and chill for 1-2 hours.

Remove prawns from marinade and thread onto metal skewers or wooden skewers, which have been soaked in water for ½ an hour. Pour marinade into a small saucepan and bring to a bowl. Reduce heat and cook for 5 minutes. Keep warm. Preheat grill to medium high and spray or rub the grill with oil. Place skewers on grill and cook for about 8-10 minutes or until prawns are opaque. Turn once or twice during cooking time basting repeatedly with the warm marinade. Serve with the mango vinaigrette and fresh mint as a garnish.

To quickly peel and devein prawns take a pair of sharp kitchen scissors and cut down the middle of the back shell right to the tail tip. Break open the shell and pull off leaving the tail attached. Then pull or wash out the vein.

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