Prawns, mango, ginger & lemongrass, YUM!
- 12 large green prawns de-gained
- 4 tablespoons Emelia’s Ginger Dipping Sauce
- 4 tablespoons Emelia’s Thai Ginger Mango Chutney
- 4 wooden or metal skewers
In a medium size bowl mix Emelia’s Ginger Dipping Sauce & Emelia’s Thai Ginger Mango Chutney together, place the prawns in the marinade, cover bowl with cling wrap and leave in fridge for 2-4 hours.
Thread 3 prawns onto a skewer and repeat process till all done.
Cook prawns either on the BBQ or a stove top grill plate, turn regularly to prevent sticking, skewers should only need a few minutes on each side.