Prawns with salsa recipe

Preparation and cooking time: 30 minutes

 

32 large raw prawns, peeled but tails left on

1 rockmelon, seeded and cut into cubes

 

2 tablespoons lime juice

1 teaspoon bottled chopped garlic in oil, drained

1 teaspoon bottled chopped ginger in oil, drained

6 vine-ripened tomatoes, chopped

1 small red onion, finely chopped

1 red capsicum, seeded and chopped

1 teaspoon bottled chopped garlic in oil, drained

1 fresh green chilli, seeded and finely chopped

2 tablespoons lime juice

2 tablespoons chopped fresh coriander

salt and pepper

shredded spring onions to garnish

 

1 Preheat the grill. Soak 8 bamboo skewers in cold water (this will prevent them from burning under the grill). Combine all of the ingredients for the marinade in a shallow dish. Add the prawns and stir to coat them. Cover and chill while preparing the salsa.

 

2 Mix together the salsa ingredients and season with salt and pepper to taste. Pile into a serving bowl. Thread the cubes of melon onto 8 unsoaked wooden skewers and place on a serving dish. Set aside.

 

3 Thread 4 prawns onto each of the soaked skewers, piercing them through both ends (this will help to keep them flat). Place under the grill and cook for 3–4 minutes or until they are pink, turning them once. Do not overcook or they will become tough.

 

4 Garnish the salsa with the shredded spring onions. Place the prawn kebabs on the serving dish with the melon and serve immediately, with the salsa alongside.

 

Each serving provides 628 kJ, 150 kcal, 24 g protein, 1.5 g fat (0.5 g saturated fat), 11 g carbohydrate (10 g sugars), 3 g fibre