The fresh flavours of these colourful dishes make them ideal for a light spring lunch
FOR THE PRAWN SKEWERS:
- 36 large prawns, deveined
- 45ml oil or peanut oil
- 2 lemongrass stalks, pale section only, finely sliced
- 2 lime leaves, centre veins removed, finely shredded
- 30ml palm sugar or brown sugar
- 2 garlic cloves, crushed
- 15ml fresh ginger, finely grated
- 36 bamboo skewers, soaked in warm water
FOR THE SPICY MANGO MAYONNAISE:
- ½ ripe mango, peeled and coarsely chopped
- 80ml good quality mayonnaise
- 15ml lime juice
- 5–10ml Thai red curry paste, according to taste
- 1 lemongrass stalk, pale section only, finely sliced
- 45ml fresh coriander leaves, roughly chopped
- lime wedges
- ready-made couscous salad
- Place the prawns into a shallow dish.
- Top with the remaining ingredients. Cover and set aside to marinate for 30 minutes.
- To make the mayonnaise: combine all the mayonnaise ingredients in a small non-metallic bowl and chill until ready to serve.
- Thread one prawn onto each bamboo skewer and then cook under a hot grill or on the braai.
- Serve the skewers topped with the extra lemongrass and chopped coriander with the lime wedges, spicy mango mayonnaise and a ready-made couscous salad on the side.
Cook’s note: You can substitute the prawns with thin strips of chicken, beef or pork. Tinned mangoes can be used if fresh ones are unavailable.