Sriracha grilled king prawns with mango salsa

Name: Sriracha grilled king prawns with mango salsa
Total time: 30 min
Ingredients: 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; 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

by Andrea Soranidis

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Starter
easy
8
30 minutes

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This colourful recipe by Andrea Soranidis sees plump, spicy prawns paired with a vibrant mango salsa – the perfect summer starter for an al fresco dinner party.

First published in 2015

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This Sriracha grilled prawns with mango salsa has a wonderful sweet and spicy combination yet delicate and fresh to the palate. This beautiful appetiser is fantastic served alongside a glass of champagne, which offers a delightful contrast, and balances the hot and spicy flavours.

Ingredients

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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

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Method

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

Brush with Sriracha sauce and season with black pepper and extra chilli flakes (optional)

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

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