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Charred prawns, mango, peanut & lime

Here’s a tasty recipe for charred prawns, mango, peanut & lime from the great guys at Hopgood’s & Co for you to make at home.

Head chef Aaron Ballantyne says they are super easy to make using ingredients many people will have at home with the addition of a few easy to find ingredients

Charred prawns, mango, peanut & lime

Serves 4


32 large prawns, shelled & de-veined

2 tbsp Thai chilli sauce

1 mango, peeled & diced

½ red onion

1 cup mung bean sprouts

1 cucumber, peeled, thinly sliced

2 bunch fresh coriander, roughly chopped

1 bunch Thai basil, roughly chopped

½ cup spiced salty roasted peanuts

15ml Thai fish sauce

20g coconut sugar or grated palm sugar

40ml fresh lime juice

1 red chilli, finely chopped

1 garlic clove, finely grated

½ cm piece ginger, peeled and grated

1 tablespoon peanut oil


  1. Marinated the prawns with the chilli sauce for 2 hours in fridge.
  2. Preheat a bbq grill.
  3. Put mango, onion, chilli, sprouts, cucumber, herbs and peanuts in a large bowl.
  4. In a separate bowl make the dressing. Whisk together the fish sauce, sugar, lime juice, chilli, garlic, ginger and peanut oil. Taste and season with more fish sauce if needed. The dressing should taste sweet, hot and sour.
  5. Grill the prawns on the hot bbq grill, until golden. Add to the salad ingredients, drizzle over the dressing, then toss well to combine.
  6. To serve – divide the prawn salad between 4 plates. Serve with an extra wedge of lime to the side.


I have been writing a regular wine column for The Nelson Mail newspaper since 2000.

Unfortunately the column space is not big enough to include my thoughts on all of the many wines I taste. Hopefully this blog will fix that. It also gives me somewhere to archive the many columns I write. I will also include some favourite recipes from my dearly beloved who loves cooking and of course because wine and food simply go together. I will also point you in the direction of upcoming events and websites I think are great. Enjoy, Neil

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