Aussie Prawn and Snag Skewers with Green and Gold Dipping Sauces

 

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:

  1. process ingredients in a food processor to combine and season to taste.

For coriander-lime dipping sauce:

  1. process ingredients in food processor to combine and season to taste.

For the skewers:

  1. 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.

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