Prawns in Pineapple Marinade with Mango and Coriander Salad Recipe

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serves: 4
Prep: 20 min
Cooking: 10 min

Nutrition per portion

Calories 233 kCal 12%
Fat 1.5g 2%
  -  Saturates 0.5g 3%


  • 2tbsp Thai fish sauce
  • 1 pineapple, skin and core removed, then roughly chopped
  • 1 garlic clove
  • 2.5cm (1in) piece root ginger, peeled and chopped
  • 2tbsp palm sugar (or light muscovado)
  • 3tbsp soy sauce
  • 24 large raw prawns (e.g. tiger), peeled, heads removed and cleaned with the tails left on


  • Whizz up the fish sauce, pineapple chunks, garlic, ginger, sugar and soy sauce in a blender. Reserve half a mugful of the liquid for the dressing. With the remaining mixture, marinate the prawns for 30 minutes to 1 hour.

  • Mix the salad ingredients together, adding the coriander just before serving. Place 2 prawns on each skewers, 4 if you prefer. Barbecue for a few minutes each side until pink throughout. Dress the salad with the remaining pineapple mixture and serve with the prawns.

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