Spice up your Christmas BBQ with this colourful seafood and fresh summer fruits dish from chef Sunil Savur at Gambaro Seafood Restaurant.


12 extra large U/8 size green prawns
4 skinned cheeks of Bowen mango

Juice of 1 lime
1 red chilli finely chopped (deseed to
reduce spiciness)
1 teaspoon finely grated ginger
2 tablespoons brown sugar
2 teaspoons fish sauce
2 tablespoons extra virgin olive oil

To garnish
4 lime cheeks
4 sprigs of coriander


Split prawns in half, lengthwise. Remove the intestinal tract.

Mix all the ingredients of the marinade and taste to make sure there is a good balance of spice, sour, sweetness and saltiness. Adjust to personal taste.

Marinade the split prawns and mango cheeks in separate bowls.

On a hot BBQ or chargrill, place the prawns flesh side down, initially for two minutes and then turn over and grill on shell side for one minute. Do the same with the mangoes.

Place the BBQ split prawns and mango cheeks across four serving bowls.

Garnish with lime cheek and a sprig of coriander.

Order your Christmas seafood from Gambaro Seafood Restaurant to create a festive feast. Order by December 22 for collection Christmas Eve.