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

For the salsa:

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

You will also need:

  • 4 bamboo skewers, soaked in water for 30 minutes


  1. 1

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

  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 onto each skewer.

  3. 3

    Preheat the barbecue. Make the salsa: mix the mango with the chopped mint, chilli, lime juice and zest. Set aside.

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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