Saturday Afternoon Platter - Prawn and Mango Spoons
Delicious canapé spoons. Sweet mango, fiery chilli and succulent prawns (shrimps)
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon chilli flakes
- ½ teaspoon dried chives
- pinch of salt
- 1 mango cut 1.5cm / ½” pieces
- 12 large raw peeled shrimp/prawns
Instructions
- Pre-heat your grill to the highest setting.
- Mix the olive oil, lemon juice, chilli, chives and salt together in a small bowl. 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 shrimp/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 shrimp/prawn.
Notes
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.
If you don't have canapé spoons, you can just use teaspoons, or serve this in small bowls.
Tried this recipe?Let us know how it was!
Nutrition
Calories: 29kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 13mg | Sodium: 58mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 360IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 0.1mg
Nutrition is per serving
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