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Web Res Teriyaki Ginger Prawns With Mango Dipping Sauce

Teriyaki Ginger Prawns with Mango Dipping Sauce

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    30mins

  • Cooking

    10mins

Fusion Seafood Appetizer Dinner Lunch Less Than 60 mins Easy Recipes Quick Recipes

What You Will Need

Ingredients

  • 12 Australian banana prawns, shells peeled with tails left on
  • 1 Mango, cut into strips
  • 2 tbsp Oil
  • 2 tbsp Black & white sesame seeds, toasted, to garnish
  • 1 Lime, cut into wedges

Sauce Mix

  • 200g Lee Kum Kee Teriyaki Stir-fry Sauce
  • 1 tbsp Lee Kum Kee Pure Sesame Oil
  • 3 tsp Ginger, grated
  • 2 tsp Garlic, grated

Dipping

  • 1 Mango, pulp only
  • 1 Lime, juice
  • 4 tbsp Coriander leaves
  • 1 Red chilli, chopped, optional
  • 1 tsp Maple syrup
  • A pinch of salt & pepper

Made with
Lee Kum Kee products

Teriyaki Stir Fry Sauce 250g

Convenience Sauce

Teriyaki Stir-fry Sauce
Pure Sesame Oil 207ml wellness new outlook

Cooking and Dipping Sauces

Pure Sesame Oil

How to make it

  1.  Whisk together the sauce mix ingredients in a bowl. Add prawns, covering them completely, cover with cling film then pop in the fridge to marinade for at least 30 minutes.
  2.  Blend all dipping sauce ingredients together until smooth. Season to taste then pour into a small bowl.
  3.  Fire up the grill on the barbecue on medium heat. Remove prawns from the fridge and then push onto skewers. Push mango strips onto skewers.
  4.  Drizzle barbecue with oil then lay prawn skewers on and grill both sides until cooked and slightly charred, about 3-5 minutes each side. Baste with extra oil as you grill.
  5.  Sprinkle cooked skewers with toasted sesame seeds and serve with lime wedges and dipping sauce. Yum!