Aussie prawn and snag skewers with green and gold dipping sauces
24 large, peeled green Australian prawns, tails on.
3 chorizo, halved lengthways and thickly sliced
Olive oil, for drizzling
Mango dipping sauce
200 g coarsely chopped mango
50 ml lime juice (1 lime)
1 tablespoon olive oil
Coriander-Lime dipping sauce
125 ml (1/2 cup) olive oil
1/3 cup coarsely chopped coriander
¼ cup coarsely chopped flat-leaf parsley
2 tablespoons red wine vinegar
Juice of 1 lime, or to taste
1 long green chilli, coarsely chopped
1 garlic clove, coarsely chopped
Micro coriander, to serve
Lemon halves, to serve
For mango dipping sauce: process ingredients in a food processor to combine and season to taste.
For coriander-lime dipping sauce: process ingredients in food processor to combine and season to taste.
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.