PRAWN KEBABS WITH MANGO AND MOZZARELLA SALAD
AMOUNT FOR 6 SERVINGS
100 ml teriyaki sauce
1 tbsp runny honey
10 g fresh root ginger, peeled and grated
1 tbsp sesame oil
1.2 kg raw prawns, peeled and de-veined
2 mangoes, peeled, stoned and diced
300 g of cherry tomatoes, halved
1 red chilli, deseeded and finely chopped
250 g buffalo mozzarella, drained and torn into small pieces
1 lime, juiced
30 g fresh coriander, roughly chopped
In a bowl, mix the teriyaki sauce, honey, ginger and sesame oil. Season with salt and black pepper. Add the prawns, cover and allow to marinate in the fridge for at least 4 hours, preferably overnight.
In a separate bowl, mix the mangoes, tomatoes, chilli and mozzarella. Season with salt and black pepper and add lime juice to taste. Stir in the coriander.
Thread the prawns on to 6 metal skewers and barbecue, turning, for 6 mins. Serve with the mango and mozzarella salad.
Posted: Amanda Conradie
Photo: Elize de Kock
