Aussie prawn and snag skewers with green and gold dipping sauces
Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins
Green and gold. What better way to celebrate Australia Day. Mango and Chimichurri sauces perfectly complement the chorizo and Australian prawn skewers.
24 large, peeled green Australian prawns, deveined, tails inact
3 chorizo, sliced
Olive oil, for drizzling
Micro coriander, to serve
Grilled lemon halves, to serve
Mango dipping sauce
200 g coarsely chopped mango
50 ml lime juice (1 lime)
1 tbsp olive oil
Coriander-Lime dipping sauce
125 ml (1/2 cup) olive oil
⅓ cup coarsely chopped coriander
¼ cup coarsely chopped flat-leaf parsley
2 tbsp red wine vinegar
Juice of 1 lime, or to taste
1 long green chilli, coarsely chopped
1 garlic clove, coarsely chopped
To make the mango dipping sauce:
Process ingredients in a food processor to combine and season to taste.
To make the coriander-lime dipping sauce:
Process ingredients in food processor to combine and season to taste.
To make the prawn and snag skewers:
Preheat a barbecue to medium-high.
Season prawns to taste and thread three prawns onto each skewer, alternating with a slice of chorizo, drizzle with a little oil then grill, turning occasionally, until cooked through (2-3 minutes).
Serve hot with green and gold dipping sauces, grilled lemon wedges and micro coriander.