Moroccon prawn skewers with mango and lime salsa


Moroccon prawn skewers with mango and lime salsa

Serves 6
Prep 20
Cook 15


  • 24 raw banana prawns, peeled, deveined, tails intact (Yoros Seafood $19.99/kg)
  • 2 mangoes, peeled, deseeded, chopped (Sam's Country Growers box of 10 mangoes $25).
  • 1 red onion, thinly sliced
  • 1 lime, juiced, plus extra to serve
  • 6 passionfruits
  • 1/2 bunch coriander (roots & stems)
  • 2 cloves garlic
  • 2 tbs olive oil
  • 2 tsp mild paprika powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger powder
  • 1/2 tsp cardamom powder
  • Chilli powder, to taste
  • Salt & pepper
  • 16 bamboo skewers (You can find them at Coles or Tong Li Supermarket)

We recommend Sam's Country Growers for all your fresh ingredients.


  • Combine mango, onion, coriander (chopped) and lime juice in a bowl and leave aside
  • Remove passionfruit pulp and place in a bowl, microwave for 30 seconds on high, then strain through a fine sieve
  • Reserve the juice and discard the seeds (optional)
  • Thoroughly wash coriander and pick leaves, set aside for decoration
  • Chop the stems and roots and place in a mortar and pestle along with some salt
  • Grind to a paste, then mix in olive oil, all the spices and passionfruit juice
  • Place marinade and prawns in a bowl and mix throroughly to coat
  • Allow to marinate for at least 30 minutes
  • In the meantine, soak skewers in some cold water for at least 30 minutes to prevent burning
  • Using 2 bamboo skewers at a time, thread three prawns onto each of the skewers so that the prawns are semi straight and sit snugly together.
  • Keep remaining marindade and mix in the passionfruit and a little extra olive oil if you need to loosen it -- this will be the glaze
  • Peheat chargrill pan over medium-high heat
  • place prawns on grill, baste constantly with the passionfruit glaze, turning every so often, and cook until the prawns are just cooked through (you will notice the colour will change)
  • Serve hot, garnish with coriander leaves and serve with mango salsa
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