Ingredients

• 2 garlic cloves, chopped
• 2 long green chilies, roughly chopped
• 2 coriander, roots wash and chopped
• 2 green onions, chopped
• 1 1/2 tablespoons palm sugar, chopped
• 1 tablespoon fish sauce
• 2 1/2 tablespoons lime juice
• 1 kg medium green king prawns, peeled but with tails intact
• 1 lime, cut into wedges to serve
• 1 large mango, peeled and finely diced
• 1 lebanese cucumber, finely diced
• 1/2 small red onion, finely chopped
• 2 tablespoons fresh mint leaves, torn
• 1 tablespoon fresh coriander leaves, torn
• 1 tablespoon lime juice

Instructions

1. To make the salsa, place all ingredients in a bowl. Toss to combine. Set aside.

2. To make prawns, process garlic, chilli, coriander/cilantro roots, green onion, sugar, fish sauce, and lime juice until smooth.

3. Preheat a lightly greased barbecue plate on medium-high heat. Cook prawns, tossing, for 3-4 minutes or until pink and cooked through. Transfer to a bowl. Add garlic mixture. Toss to combine. Serve prawn mixture, with mango salsa and lime wedges.