• 1 medium free-range egg, beaten
  • 40g desiccated coconut
  • 1 tsp freshly ground black pepper
  • 180g raw king prawns

For the salsa

  • 1 ripe mango, peeled, stoned and chopped
  • 10g fresh mint, leaves washed and finely chopped, plus whole leaves to garnish
  • 1 red chilli, washed, deseeded and finely chopped
  • 1 lime, zested and juiced


  1. 1

    Preheat the barbecue. Mix the mango with the chopped mint, chilli and lime juice and zest. Set aside.

  2. 2

    Put the egg in a small bowl and put the coconut and black pepper on a plate. Dip the prawns into the egg, then roll in the coconut and black pepper mixture to coat. Thread 2-3 prawns on to each skewer.

  3. 3

    Wrap foil around pairs of bamboo skewers and barbecue for 2-3 minutes on each side. Remove the foil and barbecue for a further 30 seconds. Garnish the mango salsa with the mint leaves and serve with the prawns.

Nutritional Details

Each serving provides
  • Energy 695kj 166kcal 8%
  • Fat 8.8g 13%
  • Saturates 6.0g 30%
  • Sugars 5.9g 7%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 590kj/141kcal

Each serving provides

6.2g carbohydrate 3.5g fibre 13.6g protein

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