BBQ Prawns with Mango, Lime, Tamari & Mint Dressing

Ingredients
1 ripe mango, peeled
Juice of 2 limes
1 tbsp extra virgin olive oil
1 long (mild) green chili, seeds removed 
1 tbsp Tamari (can sub low-sodium soy sauce)
10 mint leaves
5-6 coriander leaves
Pinch of salt
16 raw prawns, cleaned and de-veined
3 tbsp Ponzu sauce
Juice of 1 lime
Pinch of salt

Method
Soak wooden skewers in a bowl of water for at least 30-60 minutes to prevent burning.

Cut the mango flesh away from its centre stone and add to a blender along with the lime juice, olive oil, chili, tamari/soy, mint and coriander leaves. Blitz until super smooth then season to taste with salt and pepper. Transfer the sauce to a serving dish. 

Place prawns on wood skewers and place in a wide, deep baking dish or tray. Whisk the ponzu, lime juice and salt together in a small bowl and pour over the prawns, turning skewers to coat well. Cover and allow to marinade in the fridge for 30-60 minutes. 

Remove prawns from fridge and cook on a super hot griddle pan or BBQ until cooked through. Serve warm with the dipping sauce on the side. 

Recipe Credit: What Katie Ate