A perfect dinner or snack for these lovely sunny days! You can also fire up your barbecue and grill them. The sweet mango is balanced by the tangy & spicy coating.
This recipe is the typical example of a what happens when your weekly shopping is a bit random. In this instance random buying (or as I call it "inspiration buying") has yielded a dish, which I have now entered in our summery dishes rotation. But I could name you countless times, when random weekly shopping has not worked out so well!
What I really love about this dish is the combination of all the different flavours: sweetness from the mango, meatiness of the prawns, the acidity of the lime and the kick of the chilli flakes. We did not quite get around firing up our fire-pit outside, but these would be lovely over a barbecue , to really add the charred flavour.
Yields about 10 short skewers
Ingredients:
- 200g of cooked prawns
- 1 ripe mango
- 1 red pepper
- 1 lime
- chilli flakes
- smoked paprika
- white pepper
- olive oil
- coarse sea salt
Method:
Prepare the pepper and mango: deseed the pepper and cut into squares/rectangles; peal the mango and cut into cube-like chunks.
Prepare the marinade on the side: in a small bowl mix the lime juice, a bit of the lime zest, a teaspoon of chilli flakes (more or less depending to taste), a teaspoon of smoked paprika, a pinch of white pepper & salt. Add a tablespoon of oil and leave to infuse.
On the side, start assembling the skewers: alternate prawns, pepper & mango until you have used up all of the produce. To maximise space on the skewer, pierce the prawn once through & the peppers on the thin side.
Place a pan on the stove to heat up - you can also use a griddle pan or cook this on the barbecue once the flame has died down a bit. If cooking on the flame, it would be good to wet the skewers before assembling.
While the pan is heating, use a pastry brush to coat the skewers. Place in the pan (add a drop of oil if necessary to avoid the skewers sticking) and cook evenly on a high flame, rotating the skewers regularly. Whilst in the pan, keep coating the skewers with the pastry brush to infuse flavour - if you have leftover marinade at the end, pour it in the pan to round off the cooking and reduce.
Remove from the pan and serve hot.
Extra tips
I like to serve my skewers with coconut rice lettuce cups.
Simply cook some jasmine rice as directed - once ready and drained, add some dried coconut and mix through. Add a drop of sesame oil and serve on little gem lettuce leaves.
You can even add some more chilli flakes for extra heat.
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