Mango & Chilli prawn kebabs
Serves 2
Prep
30 mins
Cooking
10 mins
Hot
Our Mango & Chilli Chutney was created especially for those who prefer their chutneys on the hot side! The sweet and juicy mangoes with fiery chilli and ginger make the perfect marinade for prawns.
Our Mango & Chilli Chutney was created especially for those who prefer their chutneys on the hot side! The sweet and juicy mangoes with fiery chilli and ginger make the perfect marinade for prawns. Be sure to use king or tiger prawns to make this recipe really zing and dress with a light salad for summer or serve with Basmati rice or on a roti flatbread for a more autumnal feel.
Ingredients
- 325g king or tiger prawns, shells removed (ideally raw, but you can use pre-cooked if preferred)
- 2 tbsp olive oil
- 1 tbsp Geeta’s Premium Mango & Chilli Chutney
- Cracked black pepper
- 1 small, ripe mango, cut into cubes
- 1 small, ripe avocado, cut into cubes
- 60g feta cheese, cut into cubes
- Kebab sticks, pre-soaked if using wooden sticks
Method
For the prawn kebabs:
- Combine half the oil and the chutney and blitz in a blender until smooth
- Place the prawns into a bowl and coat thoroughly with the marinade
- Leave in the fridge to marinate for at least 10 minutes
- Thread the prawns onto the skewers
- Cook on a medium heat griddle pan, under the grill or on a BBQ until they are pink and heated through
- Season with cracked black pepper
For the mango salad:
- Combine all the ingredients in a bowl
- Pour over the other half of the olive oil and a little juice from the chutney if desired
- Gently stir to coat the ingredients
How we serve ours
Our mango, avocado and feta salad is perfect for summer, but if you want something for a cold winter’s day then try this:
Cook enough basmati rice for two people (approx. 180g). Finely chop a small onion and set it frying in some butter on low heat to soften. Meanwhile, chop half a red pepper and half a green pepper into 1cm cubes and add to the onion. Once the onion and peppers have softened, add them to the cooked and drained basmati rice, stir in a handful of thawed frozen peas and a teaspoon of the chutney, and mix together. Ensure that the rice is piping hot before serving.
