marinated bbq prawn skewers, mango and coconut dressing, asian salad

recipe by Enikö Fejer

marinated bbq prawn skewers, mango and coconut dressing, asian salad

Servings: 5


Chef’s note:
This is a quick dish for the BBQ season for those who are after something lighter from the grill.

Chef to Home, owned and founded by Enikӧ Fejer, is a Norfolk-based bespoke hospitality service in the comfort of your home. With over 10 years of Michelin starred chef experience, we will create a menu, using local suppliers, tailored to your occasion. We will source the ingredients, cook your personalised menu, and serve it during the event. We will leave your kitchen clean so you can have a fun evening with your guests. Enikӧ, our private chef, is from Hungary and spent the past 15 years cooking in professional kitchens. Enikӧ will create a relaxed atmosphere, leaving you free to entertain your guests.

Instagram: @cheftohome_byeniko




for the prawns

for the dressing

for the Asian salad


for the prawns

  1. Mix all the spices in a bowl, rub the prawns, then marinade for 30 minutes.

for the dressing

  1. Mix everything with a hand blender, then leave in the fridge until needed.

for the Asian salad

  1. Put the noodles in a bowl and cover with boiling water. Cover and stand for three minutes. Drain and rinse with cold water. 

  2. In a separate bowl, mix the vegetables together. 

  3. In a third bowl, mix the soy sauce, rice vinegar, and sesame oil with a balloon whisk until thick. 

  4. Combine all three together. Add salt to taste. 

  5. When you are ready to cook, skewer the prawns and cook them on the grill. 

  6. Serve on the Asian salad drizzled with the mango dressing. Sprinkle desiccated coconut on the top of the prawns if desired. Enjoy.

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