For the salad, you will need;

• 2 green mangos – I (well rather Mary) simply peeled and then grated them down to the core stone. Pat the shaving with some kitchen cloth as you don’t wang them super wet;
• 5 limes cut in half and juiced over the mango shavings;
• 2 packets of mint – pick the leaves off the stalks and finely chop;
• 1 finely chopped chili padi;
• 2 teaspoons of fish sauce;
• One large pinch of salt; and
• A pinch of baked ground pepper.

Combine these in a bowl and then lay on a serving platter as I have done in the photo.

For the BBQ Prawns, you will need;

• 10 prawns with the shall left on;
• Half a cup of lemon juice;
• 1 Tablespoon of finely chopped garlic; and
• A good pinch of salt and cracked black pepper.

Again combine these in a bowl, give a astir and set aside to let the acid of the lemon start to slowly cook the prawns. If you can leave this in the fridge for about 2 hours that’s great but longer if possible.

When you’re ready 2-3 minutes each side on a nice hot BBQ or grill. BBQ best because you get the smoky of the coals. Simply take the BBQ Prawns off then, allow them to sit a couple of minutes, before arrantly them neatly on top of the salad on the platter. And you can serve my friends.

Looks bloody nice.

Tasted equally so, I heard. I did try the salad and oh yeah that was double nice!!!

BBQ Prawns with Green Mango, Chili, Lime & Mint salad – Enjoy!!!

Check out the Chili prawns – throw one on the barbie courtesy of Pia Rutherford