Craig Hart recipe: Skewer of Thai citrus marinated whole king prawns
Recipe: Skewer of Thai citrus marinated whole king prawns with fresh mango
Make your barbecue a scorching success by following a few golden rules, says Craig Hart executive chef at Edinburgh’s Sheraton Grand.
"This is a favourite on our menu. It is simple to prepare at home and tastes delicious. Your guests will love this served alongside a fruity gin cocktail."
Ingredients
- 8 large king prawns
- 1 mango
- 20ml rapeseed or olive oil
- 5g ginger
- 5g garlic
- 1 red chilli
- juice of 2 limes
- 1 tbsp chopped coriander
Serves: 2 Difficulty: Medium Time to cook: 180 mins
Method
1. Finely chop the ginger, garlic, chilli, and coriander and mix with the oil and line juice in a bowl.
2. Peel the prawns, leaving the head on, then peel and cut the mango into chunks.
3. Skewer each prawn around a piece of mango.
4. Add the prawns to the marinade and leave for three hours in the fridge, turning occasionally to ensure they are well covered.
5. Chargrill the prawns on the barbecue for three minutes each side.
• Every Saturday from 1-5pm throughout the summer, Hart hosts a barbecue on the One Square Terrace. To book call 0131-221 6422, www.onesquareedinburgh.co.uk