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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Heat a barbecue hotplate to a medium-high heat. Thread prawns onto skewers, three at a time, making 8 skewers in total.
2 Barbecue the corn cobs for 15-20 minutes, or until slightly charred and cooked through.
3 Meanwhile, make mango-chilli salsa. Combine mango, avocado, lime and chilli in a small bowl, toss gently and set aside.
4 Spray barbecue hotplate with olive oil and cook prawn skewers, turning, for 2–3 minutes or until pink and cooked through.
5 Serve the prawn skewers with charred corn, mango-chilli salsa, mixed salad leaves, vinaigrette and the extra lime wedges.
Make it gluten free: Check chilli paste is gluten free.
Calories 414 cal
Kilojoules 1730 kJ
Total fat 17 g
Saturated fat 3 g
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