- 700g green prawns
- ½ cup fresh shredded coconut
- ½ cup fresh coconut cream
- 1 clove crushed garlic
- ½ tspn salt
Dried Mango Salsa
- 150g packet Fruit for Life Dried Mango cut in quarters
- ¼ lime zest
- ½ lime juice
- ½ small red onion diced finely
- 1 dozen coriander sprigs
- 1 tbsn olive oil
- 1 bag mesculen lettuce
Peel prawns leaving tails intact, cut down the middle of the inside of the prawns (not all the way through to butterfly prawns)
Place prawns in marinade for at least 1 hr.
Combine salsa ingredients in small bowl set aside to infuse and soften mangoes for about 20 minutes.
Cook prawns on hot BBQ plate until they curl and change colour. Place bed of lettuce on 4 serving plates, divide prawns evenly around 6 per serve, top with spoon of dried mango salsa.