BONZA BAR BECUE

CELEBRATE IN TRUE AUSSIE STYLE WITH A BACKYARD BARBIE

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Salt and Pepper Prawns with Mango Slaw

SERVES 4

PREP & COOK 40 MINS

■ 24 raw king prawns, peeled, deveined, leaving tails intact

■ 8 large bamboo skewers (see Tip)

■ Lime wedges, to serve

SALT AND PEPPER MIX

■ 1 tsp Chinese five-spice powder

Salt and Pepper Prawns with Mango Slaw

■ 1 tsp sea salt flakes

■ 1 tsp garlic powder

■ ¼ tsp ground white pepper

MANGO SLAW

■ 300g bag fine-cut coleslaw

■ 1 mango, peeled, chopped

■ 1 Lebanese cucumber, halved lengthways, deseeded, thinly sliced

■ ½ cup chopped fresh coriander

■ ⅓ cup bottled Asian salad dressing

1 Make salt and pepper mix. Combine all ingredients in a small bowl.

2 Place prawns in a large bowl, sprinkle with salt and pepper mix and toss to coat. Thread three prawns onto each skewer.

3 Heat a lightly oiled, barbecue flat plate over a high heat. Add skewers. Cook for about 3 minutes on each side, or until prawns are cooked.

4 Meanwhile, make mango slaw. Gently toss all ingredients in a large bowl to combine.

5 Serve mango slaw with prawn skewers and lime wedges. 1 Make spice mix. Combine all ingredients in a large bowl. Season with salt and pepper.

2 Using a sharp knife, cut 1cm-deep slashes, about 2cm apart, across skin-side of lamb. Rub spice mix all over lamb.