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pinch of salt
2mango cheeks(fresh or tinned)
12large raw peeled prawns(shrimp)
Pre-heat your grill to the highest setting.
Mix the olive oil, lemon juice, chilli, chives and salt together in a small bowl.
Chop the mango into small dice.
Add the mango to the dressing bowl, including any juice that escaped onto the chopping board.
Tip the bowl to one side and use a teaspoon to remove a small amount of the dressing.
Clean and devein the prawns and then toss in the removed dressing.
Place on a lined baking sheet (use tin foil not cooking paper) and grill for 5 minutes until pink.
Place a teaspoon of the mango mixture into a small canapé spoon (see notes) and top with a prawn.
I serve these on small canapé spoons. Mine were from Kmart, but I have seen them in several cookware shops. You can also buy disposable ones in the Red Dot. If you don't have canapé spoons, you can just use teaspoons, or serve this in small bowls.