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

Australian Prawns
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Course Appetizer, Side Dish, Snack
Servings 4 people

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
  • ΒΌ 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.