Aussie prawn and snag skewers with green and gold dipping sauces.
- 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)
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.
