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Hot Chili Prawns
Cooking time: 30 minutes
Ingredients (serves 12):
1kg peeled prawn (deveined and tail on)
4 tsp cracked black pepper
4 tbsp sweet chili sauce
2 tbsp soy sauce
2 cloved garlic
1/2 cup lemon juice
2 mangoes, peeled, stoned, and roughly chopped
6 tbsp coconut milk
To make marinade, add the marinade ingredients in a bowl and mix. Add prawns, toss to coat, cover, and set aside to marinate for 1 hour. Toss several times during marinating.
To make mango cream, place mango flesh and coconut milk in a blender and process until smooth.
Preheat the barbecue to a medium heat. Drain prawns and cook on the lightly oiled barbecue for 3-4 minutes or until prawns change colour. Serve immediately with mango cream.