Seafood · BBQ
27 January 2026
Tandoori Prawns with Mango Coconut Salsa
Created with Mater Prize Home
This dish screams summer. It pops with flavour and freshness that you want on a warm summer day cooking on the barbecue (or in this case the outdoor teppanyaki plate!). Prawns work perfectly here but you could mix it up with large chunks of white fish, squid, baby octopus or even crab or bugs!
Ingredients
Tandoori paste
Prawns
Mango coconut salsa
Method
- Pre-heat the barbecue plate to a medium–high heat. Bring together the marinade by combining all the tandoori paste ingredients in a medium bowl. This can be done ahead of time, covered and placed in the fridge until ready to use.
- For the Mango Coconut Salsa, place the shredded coconut into a bowl and just cover with boiling water, stir gently. Allow to sit for 10 minutes. Drain well and then add coriander, eschalot and lime juice.
- Mix to combine. To finish, gently toss through the cubed mango. Feel free to make this ahead of time and keep cold in the fridge until ready to serve.
- Lay the prawns out in a shallow dish and coat well with the marinade. If needed work in batches and cook on the flat top with a little oil, turning frequently until golden in colour and cooked to your liking.
- Serve a pile of the prawns with the side of mango coconut salsa and enjoy!
Notes
Feel free to use a good quality store bought tandoori paste.
Classically you would use Kashmiri Chilli Powder.
Garam masala is a classic Indian spice blend.
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