Serves 4 as a starter

Ingredients
20 raw tiger prawns, shells removed, but tails intact
2 mangoes

for the marinade and dressing:
60ml (4tbsp) coconut milk
15ml (1tbsp) Thai red curry paste
15ml (1tbsp) fresh coriander, chopped
1 small red chilli, seeds removed and finely sliced
1 garlic clove, crushed
15ml (1tbsp) olive oil
juice of 1 lime

Mix together all the marinade/dressing ingredients. Set half of the mixture aside to use as the dressing.

Cut the side “cheeks” of flesh from the mangoes, peel and slice into wedges. Toss the prawns and mango wedges in the marinade and place in the fridge for at least 30 minutes.

Dice the remaining mango from around the stones and add to the dressing mixture.

Heat a griddle pan or wok until smoking and cook the prawns and mango for approximately 30 seconds each side, until the prawns turn pink and the mango is slightly charred.

Arrange on serving plates and drizzle with the dressing. Serve with lime wedges.