Mango and Prawn Skewers with Lime & Aioli


  • 16 green Australian prawns, peeled tails intact
  • ¼ cup sweet chilli sauce
  • 4 garlic cloves
  • 4 tablespoons vegetable oil
  • 1 cup coriander, chopped
  • 1 tablespoon grated ginger
  • ¼ cup lime juice
  • 2 large mangoes, peeled and chopped into 4 cm chunks
  • Aioli and fresh lime to serve


Serves 4


Place the prawns, chilli, garlic, oil, coriander, ginger and lime juice into a bowl and toss to coat. Refrigerate for 30 minutes. Thread prawns and mango pieces onto bamboo skewers and cook over hot bbq or grill plate for 2-3 minutes each side or until just cooked. Serve with aioli and fresh lime.