Show-off your BBQ talents with this tropical inspired grilled prawns - so tangy and juicy with this mango peach glaze and drizzles of cherry AKKA Balsamic chimichurri. Perfect for those slow sunset afternoons.
by Chef Malak Karakotly
MANGO PEACH GLAZE
1/2 cup fresh mango juice
1/2 cup fresh peach juice
2 tbsp AKKA vinegar
1 whole ginger
1/2 cup of olive oil and 1/2 cup vegetable oil
2 cups parsley, 1/2 cup mint, 1 tbsp dry oregano
4 cloves minced garlic
Finely chopped cherries (as needed)
500g extra large prawn
Crushed fennel seeds
Himalayan pink salt
Before you begin, soak wooden skewers in water for 30min to 1hr to prevent them from burning on the grill.
Start with the glaze...
Add the juices and roughly sliced ginger in a sauce pan on medium heat. As it simmers, add AKKA vinegar and sprinkle some thyme. Leave it to reduce till it’s 1/4 of the quantity or until it has a runny jam consistency.
For the chimichurri, combine chopped cherries and both AKKA vinegars and set aside. Meanwhile, finely chop your fresh herbs and garlic and add the oils, then pour in cherry vinegar mix and let it sit for atleast 30min. Thread your fresh prawns onto the skewers and season with salt and crushed fennel. Place on the grill and brush with your prepped mango peach glaze. Turn prawns over after 2 min. and brush the other side with more glaze and cook for another 2min. Careful not to overcook. Plate prawns with microgreens on top and drizzles of your cherry chimichurri.