Similar to the tandoori oven cooking method, these Indian-spiced prawn skewers are roasted on high heat on the grill and added to a salad packed with bold sweet and sour flavours. A fresh mango dressing adds a splash of fruitiness and colour.
For the Mango Dressing, process mango in blender or food processor until pureed (about 1 cup puree). Add lime juice, oil, garam masala, salt and red pepper; process until smooth. Refrigerate until ready to serve.
For the Prawn Tandoori Salad, mix 1/4 cup of the mint, lime juice, 2 tablespoons of the oil, honey, garam masala, ginger, salt and chilli in small bowl. Thread prawns onto skewers. Brush with mint mixture. Thread mango onto skewers. Brush with remaining 1 tablespoon oil.
Grill prawn skewers over high heat 4 to 5 minutes or just until prawns turn pink, turning once and brushing occasionally with mint mixture. Grill mango skewers 4 to 5 minutes or until lightly charred.
Arrange greens, tomatoes and onion on 6 serving plates. Top with grilled prawns , mango and remaining 3 tablespoons mint. Drizzle with 1/2 of the Mango Dressing.
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