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Flame Grilled King Prawns with a tropical mango salsa

Make your barbecuing even more flavourful this summer with recipes developed by world champion and barbecue guru Jord Althuizen.  He spices things up with Oil & Vinegar seasonings; why don’t you?

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  • 4 persons
  • 15 - 30 min.
  • Main dish
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Recipes from Oil & Vinegar

Nice to know

If you have had your share of burgers, steaks or sausages, there is nothing tastier that seafood on the grill.  This recipe is so indulgent you would never know it is the healthier option!  Jumbo Shrimp, King Prawns, Langoustines, call them what you like, we call them delicious.
Here are our easy-to-use tips for preparing king prawn.  Start with fresh king prawns.  You can tell they are fresh because they will be grey or brown-grey in colour.  If they are orange or pink they have already been cooked.  You can get them already peeled, but we have chosen king prawns with the shell on for this recipe. 

Crash course peeling king prawns

-    Remove the head of the king prawn
-    Place the king prawn on a cutting board with its back downwards
-    Press your thumb from the head end against the lower part of the king prawn
-    Peel the shell from the meat and remove it
-    Make a shallow cut in the king prawn’s back
-    Remove the vein
-    Clean the king prawn with water before grilling

Grilling the king prawns is the easy part.  When they have changed to pink or orange they are done.  Don’t cook them too long or they will become chewy.

 

  • Ingredients

    • 20 King Prawns ( heads left on)
    • ¼ bunch of coriander, very finely chopped
    • Bake & Fry Olive Oil
    • Bonsecco Olive Oil
    • 1 lime
    • 75 ml Mango & Chilli Sauce
    • ½ mango
    • Freshly ground black pepper
    • Coarse sea salt

  • Preparation:

    Prepare the King Prawns (see Nice to Know above), sprinkle with a little Bake & Fry Olive Oil and season according to taste with some freshly ground black pepper and coarse sea salt. Grill the King Prawns on the barbecue or in a good grill pan.

    Step 2: Mango Salsa

    Peel the mango, remove the stone and cut the flesh into small chunks about 0.5 x 0.5 cm. Stir in a tablespoon of Bonsecco Olive Oil and add the finely chopped coriander.

    Serving tip

    Serve the King Prawns together with the Mango & Chilli Sauce as a dip and some mango salsa.

    Grate lime zest and squeeze a little of the lime juice over the King Prawns for an extra fresh taste.

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