Aussie prawn and snag skewers with green and gold dipping sauces.
Ingredients
- 24 large peeled green Australian prawns, deveined, tails intact
- 3 chorizo halved lengthways and thickly sliced
- Olive oil for drizzling
- Micro coriander to serve
- Grilled lemon halves to serve
Mango Dipping Sauce
- 200 g coarsely chopped mango
- 50 ml lime juice 1 lime
- 1 tablespoon olive oil
Coriander-Lime Dipping Sauce
- 125 ml 1/2 cup olive oil
- 1/3 cup coarsely chopped coriander
- ¼ cup coarsely chopped flat-leaf parsley
- 2 tablespoons red wine vinegar
- Juice of 1 lime or to taste
- 1 long green chilli coarsely chopped
- 1 garlic clove coarsely chopped
Instructions
For Mango Dipping Sauce:
- process ingredients in a food processor to combine and season to taste.
For coriander-lime dipping sauce:
- process ingredients in food processor to combine and season to taste.
For the skewers:
- Preheat a barbecue to medium-high. Season prawns to taste and thread three prawns onto each skewer, alternating with a slice of chorizo, drizzle with a little oil then grill, turning occasionally, until cooked through (2-3 minutes). Serve hot with green and gold dipping sauces, grilled lemon wedges and micro coriander.
