Andrea Soranidis’ Sriracha Grilled King Prawns With Mango Salsa

grilled king prawns with mango salsa.jpg

This colourful recipe by Andrea Soranidis sees plump, spicy prawns paired with a vibrant mango salsa – the perfect summer starter for an al fresco dinner party

For the grilled prawns:
• 24 king prawns, raw, heads on
• 3 tbsp of chilli sauce, Sriracha
• 1 lemon, zested
• 1 tbsp of chilli flakes, red (optional)
• sea salt
• black pepper

For the mango salsa:
• 3 mangoes
• 1 tbsp of fresh ginger, grated
• 1 red onion, finely chopped
• 2 limes, juiced
• 2 tomatoes, deseeded and finely chopped
• 2 tbsp of coriander, finely chopped
• 4 tbsp of pomegranate seeds
• sea salt
• black pepper

1 To prepare the prawns, bring a saucepan of lightly salted water to the boil. Blanch the prawns for 30 seconds, drain and cool in iced water. Remove the heads, peel and de-vein, and place them on a chopping board.
2 Brush with Sriracha sauce and season with black pepper and extra chilli flakes (optional).
3 Heat a large griddle pan over a medium-high heat. Grill the prawns for 1 minute on each side, then remove from the pan and allow to cool slightly.
4 In the meantime, prepare the mango salsa. Peel and finely dice the mango, place in a bowl and add the red onion, pomegranate, tomatoes, ginger, lime juice and coriander.
5 Season with salt and pepper to taste and use metal pastry rings to create neat rounds on serving plates.
6 Top with the Sriracha grilled king prawns and sprinkle with lemon zest and chopped coriander. Serve immediately, enjoy!

Recipe courtesy of Andrea Soranidis


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