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Grilled Jimbaran Prawn Skewers with a Tiki Mango Salsa

Lachlan's Entree, Series 3, Come Dine with Me Australia.


  • 6 long, thick lemongrass stalks

  • 15 extra large green banana prawns, shelled and deveined

  • 20 Kaffir lime leaves

  • 200ml peanut oil

  • 4 lime cheeks

  • Marinade:

  • 1 lemongrass stalk, white part only, bruised and finely sliced

  • 1 garlic clove

  • 1 small root young ginger, grated

  • 2 green chillies, finely chopped

  • 1 Birdseye chilli, finely chopped

  • 6 Kaffir lime leaves middle cut out and finely chopped

  • Juice of one lime

  • 1 tsp ground turmeric

  • 1 red onion finely chopped

  • 2 tbsp sugar

  • 100ml peanut oil

  • 1 tbsp fish sauce

  • Tiki Mango Salsa:

  • 3 medium sized mangos, peeled

  • 12 pig face

  • 1 Birdseye chilli, finely chopped

  • Zest and juice of 2 limes

  • 1 red capsicum finely diced

  • 1 jalapeno chilli, deseeded and finely diced

  • 1 bunch of mint, leaves chopped


  • Marinade::

  • 1.

    In a food processor combine all marinade ingredients and blend to a thin paste.

  • 2.

    Pour over the prawns to marinate in refrigerator for at least 2 hours or overnight.

  • Tiki Mango Salsa::

  • 1.

    Remove the 2 flatter sides of the peeled mangoes (the cheeks) as close to the stone as possible, then scrape off the remaining flesh and dice into small squares.

  • 2.

    Bind the diced salsa ingredients with the mango and refrigerate until required.

  • To prepare lemongrass skewers: :

  • 1.

    Soak the lemongrass stalks for the skewers in warm water for 20 minutes to soften.

  • 2.

    Make an incision with a small, sharp knife in the top and bottom of each prawn.

  • 3.

    Cut away the thin end of the lemongrass and split the lemon grass stalk down the middle into halves.

  • 4.

    Make an incision in the centre of each lime leaf.

  • 5.

    Thread a prawn through the lemongrass followed by a lime leaf then a prawn, then a leaf.

  • 6.

    Continue this process with 3 prawns per skewer.

  • 7.

    Lay skewers onto a tray and brush with peanut oil just before cooking.

  • 8.

    Preheat the barbecue in preparation to cook prawns.

  • 9.

    Place the skewers on the barbecue just to seal and char the meat, then transfer to a cooler part of the grill to cook gently for 2-3 minutes per side.

  • 10.

    Place 2 skewers and 3-4 tbsp of salsa on each plate.

  • 11.

    Arrange limes on each plate and serve.


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