BBQ'd green prawns, eggplant chunks and mango tossed through salad with an Asian style dressing.


  • 1 kg green prawns, (peel and de-vein).

  • 1 med eggplant, cut into 8 long wedges

  • 1 large mango cheek, cut thru to skin in squares

  • spray oil

  • Salad:

  • 1 punnet of red grape tomatoes, halved

  • 100g packet of rocket salad mix or similar

  • .25 cup mint leaves

  • .25 cup coriander leaves

  • Half red onion, finely sliced

  • .5 cup fresh bean sprouts

  • Dressing:

  • 1 long red chilli finely diced

  • 1 garlic clove, chopped

  • Juice of 2 limes

  • 1 tablespn fish sauce

  • 1 tablespn brown sugar

  • 1 tablespn mirrin


  • 1.


  • 2.

    Spray eggplant wedges with oil then BBQ on heated grill, hot plate or in large frypan until soft. Remove, chop into bite-size chunks and keep warm. BBQ prawns (using more spray oil) until just cooked, at same time grill or BBQ mango cheek, cut side down, until golden (scoop flesh out with a spoon to add to salad).

  • 3.

    Meanwhile assemble salad ingredients in large bowl and combine dressing ingredients in lidded jar, shaking to combine.

  • 4.

    Toss prawns, mango and eggplant chunks through the salad, add dressing just before serving.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 427kj
  • Fat Total 12g
  • Saturated Fat 1g
  • Protein 46g
  • Carbohydrate 35g
  • Sugar 23g
  • Sodium 1452mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Enjoy with a crisp white wine!
Other seafood can be substitued instead of prawns, use 700gr of mixed seafood

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