INGREADIENT

• 2 young coconuts
• 2 mangoes
• 200 ml coconut cream
• 1 long green chilli finely chopped seeded
• 4 limes juiced
• 1 tbs fish sauce
• 6 spring onions sliced
• 20 Crystal Bay Green King Prawns
• 1 pinch salt and pepper *to season

Direction

1. Peel and finely dice the mangoes and put in a large bowl. Add the coconut flesh, coconut cream, chilli, lime juice, fish sauce and spring onions.
2. Preheat the barbecue hotplate to medium.
3. Cut the prawn in half lengthways and remove the intestine. Season with salt and pepper and cook for a couple of minutes until opaque and just cooked through. Serve drizzled with mango dressing.