Teriyaki Ginger Prawns with Mango Dipping Sauce
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
How to make it
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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.
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Blend all dipping sauce ingredients together until smooth. Season to taste then pour into a small bowl.
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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.
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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.
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Sprinkle cooked skewers with toasted sesame seeds and serve with lime wedges and dipping sauce. Yum!