Hot Chilli Prawns Shrimp
|Uncooked large shrimp||3 Pound, peeled and deveined with tails left intact (Prawns, 1 1/2 Kilogram)|
|For chilli marinade|
|Cracked black pepper||2 Teaspoon|
|Sweet chili sauce||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Lemon juice||2 Fluid Ounce (1/4 Cup, 60 Milliliter)|
|For mango cream|
|Mango||1 , peeled, stoned and roughly chopped|
|Coconut milk||3 Tablespoon|
1. To make marinade, place black pepper, chilli sauce, soy sauce, garlic and lemon juice in a bowl and mix to combine. Add prawns (shrimp), toss to coat, cover and set aside to marinate for 1 hour. Toss several times during marinating.
2. To make Mango Cream, place mango flesh and coconut milk in a food processor or blender and process until smooth.
3. Preheat barbecue to a medium heat. Drain prawns (shrimp) and cook on lightly oiled barbecue for 3-4 minutes or until prawns change colour. Serve immediately with Mango Cream.