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Barbecue Summer Prawn Salad

Low Fat and great for Easter time


  • Preheat oven at 150c

  • 1kg Banana Prawns

  • 3 Slightly under ripe bananas

  • 1/2 pine apple

  • 2 Mangoes

  • 1 sml red chilli

  • sml bunch of corriander roughly chopped

  • sml bunch of parsley roughly chopped

  • 2 limes for juicing


  • 1.

    Peel prawns and take the poop trail out but please leave the tails on place on the barbecue in the mean time peel the bananas and slice on an angle about 1/2 cm wide put to the side and go check on the prawns turn over if need, now start on peeling the Mangoes then slice mango away from the seed and cut into 1cm sq

  • 2.

    Do the same for the pine apple cut the skin away and take the core out.

  • 3.

    Take the prawns of the BBQ and clean quickly then place the rest of the ingredients onto the BBQ and cook for 5 to 10 min once cooked combine all ingredients together and add the corriander, parsley,chillli and lime juice into sml bowl and mix

  • 4.

    The mixture in the sml bowl can be mixed together with other ingredients try not to mix to much you don't want it mushy cover with tin foil then put into low to moderate oven just to keep warm


this can be cooked 2 to3 hours in advance

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