Grilled prawns with mango and curry mayonnaise

These prawns are brushed withy coconut oil, kecap manis, fish sauce and lime leaves then dressed with a sweet and spicy mango curry mayo.

Credit: Danielle Abou Karam

• serves

  2

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 6 large raw King prawns
• 1½ tbsp melted coconut oil
• 1 tbsp kecap manis
• 1 tsp fish sauce
• 2 makrut lime leaves, thinly shredded
• sliced cucumber and lime wedges, to serve

Mango curry mayonnaise

• 1 small ripe mango
• 120 g store-bought whole-egg mayonnaise
• 2 tsp curry powder
• 1 lime, zest and juice
• 2 tbsp finely chopped coriander leaves

Instructions

1. Preheat a chargrill pan to high. Using a large, serrated knife, cut the prawns down the centre, from head to tail without cutting all the way through. Remove the digestive tract and place the prawns on a tray. Combine the coconut oil, kecap manis, fish sauce and lime leaf in a small bowl, then brush over the prawn meat and set aside.
2. For the mayonnaise, place the mango in a mortar and pestle and pound until smooth. Stir in the remaining ingredients and adjust the seasoning if necessary. You can also do this in a small food processor. Transfer to a small serving bowl.
3. Place the prawns on the grill, shell-side down and cook for 3-4 minutes or until just cooked through. Serve the prawns with the mango and curry mayonnaise, sliced cucumber and lime wedges.

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.