Calypso® Mango & Prawn Kebabs with Sweet Chilli Avocado Dip

kebabs

• 3 Calypso^® Mangoes, cut into 2cm cubes
• ½ kg green prawns, uncooked, medium, peeled and de-veined
• Approx. 12 wooden skewers,

marinade

• 2 tbs fish sauce,
• 1 tbs soy sauce,
• 2 tbs lime juice,
• 1 tbs grated palm sugar,

dip

• 2 avocados, ripe, mashed
• 2 tbs sweet chilli sauce,
• 1 tbs lime juice,
• 1 red chilli, deseeded and finely chopped
• fresh coriander leaves, finely chopped
• Salt and pepper, freshly ground
• Fresh baby salad leaves, to serve

1. Soak the wooden skewers in cold water for 30 minutes. This will prevent the skewers from burning on the barbeque.
2. Place all of the marinade ingredients in a large bowl and stir until the sugar has dissolved. Toss the prawns in the marinade and leave in the refrigerator for at least 1 hour.
3. To make the dip – mix the mashed avocado, sweet chilli sauce, 1 tablespoon of lime juice and the chilli together and season with freshly cracked salt & pepper. Cover and refrigerate until ready to serve.
4. Once marinated, thread alternate prawns & mango cubes onto the skewers. This will make approximately 12 kebabs.
5. Pre-heat a barbeque or grill pan. Cook the kebabs on the hot grill for 2 mins on each side or until the prawns are cooked through.
6. Before serving, mix ½ of the fresh coriander through the prepared dip.
7. Serve the Calypso® mango & prawn kebabs on a layer of fresh baby leaves, topped with remaining fresh coriander and a large dollop of dip on the side.