- 8-10 tiger prawns
- ½ lime, juiced and cut into wedges
- ½ mango, peeled, stone removed and cut into cubes
- 1 chilli, finely chopped
- 1 lime, juice only
- 1 tsp soy sauce
- handful fresh coriander leaves, chopped
- 2 tbsp honey
- Skewer the tiger prawns onto two wooden skewers that have been soaked in water for half an hour.
- Heat a griddle pan, brushed with oil, until smoking. Add the prawn skewers and chargrill for 2-3 minutes on each side, until pink and cooked through. Add a squeeze of lime juice during cooking.
- Add the lime wedges to the griddle pan and cook until slightly browned.
- To make the salsa, place the mango, chilli, lime juice, soy sauce, coriander and honey into a bowl and mix well.
- To serve, place the prawn skewers onto a plate and spoon the salsa alongside. Garnish with the griddled lime wedges.