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RECIPE: Spicy Sambal Prawn Skewers With Mango Salad

***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***


Although I’m fond of lighting up a barbecue on a cold autumn night, huddled around a fire in our hats and scarves, we all know the real way to barbecue is in a dress, drink in hand, getting a summer glow. But when everything else is lining up so perfectly, you need to make sure what you’re eating is as good as the time you’re having.

So this is why I’ve come up with this recipe for spicy sambal prawn skewers, the first in my four-week series of summer skewers to take your barbecue recipes to the next level.

As the heady scent of luscious mango slices tumble into a bowl with fresh mint leaves, coriander, and lime juice, you’re picturing white sandy beaches and turquoise waters. Then one bite of a spicy-hot, barbecued prawn with the summery mango salad, and you’re transported to an exotic Asian island.

Okay, maybe a little over the top but you get the gist. And it’s okay to dream, right? This recipe has all those wonderful elements common to South East Asian cuisine – sweet, salty, sour and spicy. And…it’s ready in 30 minutes.


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Lovoni Walker

Cooking up a storm for 25 years. A bit of a gypsy, I currently live in a sleepy little town in Indiana, USA with my American husband & our Mexican hairless dog, Finn.

READ MORE BY Lovoni Walker

Preparation Time5 MINUTES

Cooking Time25 MINUTES

Resting Time0 MINUTES




60 ml sambal oelek or minced chili from a jar
2 large garlic cloves, peeled
2 tbsp honey
2 tbsp soy sauce
1 tbsp chopped peeled ginger
1 tbsp sesame oil
1 tbsp finely grated lime zest
3 tbsp lime juice
pinch salt and pepper
24 large, raw prawns peeled and deveined, leaving tails intact
8, 23cm metal skewers
2 large, ripe mangoes, peeled and sliced
1/2 small red onion, cut into thin wedges
6 radish, trimmed and cut julienne
1 cucumber, sliced, optional
1/4 cup roughly chopped mint leaves
1/4 cup roughly chopped coriander leaves
1/3 cup chopped honey roasted cashews
mint leaves, coriander leaves, sambal oelek and lime wedges, to serve


In a blender, add sambal, garlic, honey, soy, ginger, sesame oil and zest; blend until smooth. Mixture makes about 3/4 cup.


Pour approximately half the sambal mixture into a medium bowl. Add juice, salt and pepper; set aside. This will be the dressing for the salad.


In another bowl, combine prawns and remaining sambal mixture; stir until prawns are well coated. Cover and set aside in the fridge for 1 hour, if time permits.


Thread 3 prawns onto each skewer. Light the barbecue. Barbecue the prawns over medium-high heat for 2 to 3 minutes on each side or until just cooked and grill marks appear.


Add mango, onion, radish, cucumber (if using), mint and coriander to dressing; toss gently to combine. Sprinkle salad with cashews.


Serve prawn skewers with mango salad, mint leaves, coriander leaves, extra sambal and lime wedges.


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With over 30 delicious recipes, this e-cookbook showcases wonderful new ways to cook with cocoa. This is not just a dessert book; within you'll find a whole range of recipes for every occasion from a decadent chocolate tahini caramel torte, to a confit cocoa cod with lemony white chocolate sauce. These recipes are featured in Rachel Khoo's Chocolate TV show.

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