The fresh flavours of these colourful dishes make them ideal for a light spring lunch

INGREDIENTS

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

TO SERVE:

  • 1 lemongrass stalk, pale section only, finely sliced
  • 45ml fresh coriander leaves, roughly chopped
  • lime wedges
  • ready-made couscous salad

METHOD

  1. Place the prawns into a shallow dish.
  2. Top with the remaining ingredients. Cover and set aside to marinate for 30 minutes.
  3. To make the mayonnaise: combine all the mayonnaise ingredients in a small non-metallic bowl and chill until ready to serve.
  4. Thread one prawn onto each bamboo skewer and then cook under a hot grill or on the braai.
  5. 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.

(Serves 6)

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