Sesame Prawn Skewers with Asian Mango Salad

Sesame Prawn Skewers with Asian Mango Salad

With Australia Day just around the corner, we this mango recipe would be a perfect feast to help you celebrate. After all, it's impossible to name a more iconically Australian fruit than our beloved mangoes.

Australia Day also conveniently falls midway through the 200 day mango season and the celebration is likely to tip the scales making 2018/19's summer the second-biggest on record for mangoes.

Serves 4

36 green king prawns, peeled and de-veined
¼ cup soy sauce
½ cup sesame seeds
1 Aussie mango, peeled and chopped
2 tablespoons roughly chopped peanuts
¼ cup coriander leaves
2 tablespoons Thai basil leaves
1 tablespoon rice wine vinegar
sliced green onion, to serve

Place the prawns in a large bowl, add the soy sauce, toss to coat then cover and refrigerate for 10 minutes.
Drain prawns from marinade and thread onto skewers. Spray with a little cooking oil spray.
Place the sesame seeds on a large plate. Liberally coat each skewers in the sesame seeds.
Heat a little oil in a large non stick frying pan over medium low heat. Cook the skewers in batches, turning once gently until golden and cooked through.
While the prawn skewers are cooking, combine the chopped mango with the peanuts, herbs, rice wine vinegar and two tablespoons water.
Serve the skewers sprinkled with extra sesame seeds, along with asian mango salad and rice or noodles. Garnish with green onion.