Sweet chilli and lime prawn skewers with pineapple salsa and garlic mayonnaise




For the skewers

  • 16 king prawns, peeled with tails on
  • 3-4 tbsp. sriracha hot chilli sauce (Kuhne)
  • Juice 1 lime
  • 1 tbsp. honey
  • 1 tbsp. chopped fresh coriander
  • Salt to taste

For the mayo

  • 2 tbsp. garlic mayonnaise
  • 1 tbsp. Greek yogurt (Kolios)
  • 1 tbsp. fresh chopped chives
  • Zest and juice ½ lemon

For the pineapple salsa

  • 1 small tin pineapple rings, drained and rinsed
  • 1 red pepper, deseeded and diced
  • 1 red onion, finely chopped
  • 1 fresh red chilli, finely chopped
  • Juice 1 lime
  • 1 tbsp. olive oil
  • 1 tbsp. chopped fresh coriander
  • Salt and pepper to taste

You will also need

  • 1 lemon, cut into wedges
  • 1 bunch rocket leaves
  • 1 bag tortilla wraps

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Start by mixing the skewer ingredients together and use to coat the prawns. Allow to infuse for 30 minutes before quickly browning the prawns for 2-3 minutes on each side on a BBQ grill. Meanwhile, mix together the mayonnaise, Greek yogurt, chives, lemon zest and juice. Also, make the salsa by mixing all the ingredients together. To serve, heat up the wraps on the grill or pan and spread with the mayo mixture and a spoonful of the salsa. Add on some rocket leaves and lay the prawns skewers on top. Serve with extra mayo, salsa and lemon wedges on the side.

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