Scrumptious prawns served with a spicy Thai sauce made with Hellmann's mayonnaise and red chillies

Serves: 4
Preparation time:  40 min
Cook time: 5 min

Recipe ingredients:

600g raw tiger prawns
2 dollops* Hellmann’s Real Mayonnaise
1 lime juice
2 garlic cloves
2 tablespoons Thai red curry paste
1 tablespoon fresh mint (optional)
1 tablespoon coriander (optional)
For the salsa:
400g watermelon
1/2 cucumber
2 shallots
2 tablespoons fresh mint
1 or 2 small red chillies
1 lime juice

Recipe steps:

1. Score the back of the prawns with a sharp knife to open them up.
2. In a large bowl, mix the mayonnaise, lime juice, crushed garlic and red curry paste to create the marinade.
3. Stir in the mint and coriander, add the prawns and coat thoroughly. Set aside in the fridge for at least 30 minutes.
4. Meanwhile, make the salsa by chopping the watermelon and cucumber into 1cm cubes and mix with the shallots, mint, chillies and lime juice in a large bowl. Set aside for the flavours to blend.
5. Thread the prawns onto pre-soaked wooden skewers and BBQ for 2-3 minutes on each side, or until the prawns are pink and cooked all the way through.

   
Serving suggestions: Serve the prawns with the salsa on the side, jasmine rice and salad.
  
Nutritional Feedback Per serving (335g):

Calories (kcal) (% GDA): 209 (10%)
Sugars (g) (% GDA): 8,7 (10%)
Fat (g) (%GDA): 7,03 (10%)
Saturates (g) (% GDA): 1 (5%)
Salt (g) (% GDA): 2,5 (42%)

*1 dollop = 15ml