Skewered tiger prawns with mango and chilli salad recipe

52 ratings Rate
  • Serves 4
  • 20 mins to prepare and 5 mins to cook
  • 107 calories / serving
  • Healthy
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Combine the garlic, chilli sauce, oil, lime juice and mint in a small jug. Stir well.

Thread three prawns onto 2 wooden skewers (soak first in cold water to prevent the skewers scorching), repeat 3 more times.

Brush the prawns with the lime dressing then grill under a hot grill for 3-4 minutes each side until tender and pink.

Using a potato peeler, peel cucumber into long thin strips and place in a bowl with the tomatoes, salad leaves and mango. Serve the grilled prawns with the salad and a bowl of the dressing to drizzle over.



  • Ingredients

  • 1 clove garlic, crushed
  • 1tbsp sweet chilli sauce
  • 1tbsp olive oil
  • juice of 1 lime
  • 2tbsp mint leaves
  • 12 large uncooked tiger prawns
  • ½ cucumber
  • 1 bag mixed salad leaves
  • 200g (7oz) cherry or baby plum tomatoes, halved
  • 1 large mango, peeled and very thinly sliced
  • Energy 450kj 107kcal 5%
  • Fat 4g 5%
  • Saturates 1g 3%
  • Sugars 9g 10%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 9.7g Protein 9.8g Fibre 2.3g


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