Sticky BBQ Prawns, Mango and Avocado Salad
Glazed Sticky BBQ tiger prawns with fresh mango, diced avocado, baby plumb tomatoes and mixed leaves with a spicy Aioli
Instead of cooking the prawns on the BBQ you can grill or oven bake until cooked through. This salad can be refrigerated and eaten cold. It should keep fresh in the fridge for up to 3 days. You can marinade the prawns, dice the ingredients for the salad and make the sauce up to 2 days in advance to save time on the BBQ day
Cooking Method
- In a mixing bowl, combine the prawns, olive oil, water & Puréety Sticky BBQ seasoning and mix well
- Thread prawns and tomatoes onto skewers, 4 onto each skewer
- Cook for 4-6 minutes or until cooked through, turning every 2 minutes, brushing with additional marinade oil if needed
- Mix together the ingredients for the spicy aioli - mayonnaise, hot sauce, lime juice & salt
- In a serving dish, arrange the shredded baby gem, remaining tomatoes, mango and avocado then place the cooked prawns in the bowl. Serve with the spicy aioli on the side. Garnish with coriander leaves and lime wedges
Ingredients
- 16 Prawns , (De-shelled leaving the tail)
- 4 Skewers , (soak for 30 mins if wooden)
- 2 Avocados , Diced - chunky
- 1tbsp Coriander , Chopped
- 1 Mango , Diced - chunky
- 220g Baby Plum Tomatoes
- 2 Little Gem Lettuce , Chopped
- 1tbsp Olive Oil
- 4tbsp Mayo
- 2tbsp Hot Sauce (siracha)
- 1/2 Lime , Cut into wedges
- Pinch Salt
- 2tbsp Water
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