PREPARATION IN ADVANCE

Peel the prawns, leaving on the head and tail. Remove the digestive tract.

For the marinade, slice the ginger thinly. Cut the red chilli pepper into thin rings. Peel and finely chop the garlic. Bruise the lemon grass. Mix together all the ingredients for the marinade and add salt and pepper to taste. Pour the marinade over the king prawns and leave to marinate in the fridge for at least 3 hours.

PREPARATION

Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 190°C. Meanwhile, for the salad sprinkle olive oil and lime juice over the baby kale and season with salt and pepper to taste. Cut the avocado in half and remove the pit and peel. Cut the flesh into segments and sprinkle with lemon juice to prevent discolouration.

Trim the lemongrass stems to create a pointed tip and thread 2 king prawns onto each stem. Peel the mango, chop the flesh into slices about 1 cm thick and brush with the peanut oil.

Place the mango slices on the grid and grill for about 3 minutes. Turn through ninety degrees after about a minute and a half to create a nice grill pattern. Flip the mango over and grill for another 3 minutes, turning through ninety degrees again after about 1.5 minutes to create a nice grill pattern.

Remove the mango from the EGG and cut into pieces. Increase the temperature of the EGG to 220°C.

Place the king prawn skewers on the grid and grill for 2 to 2.5 minutes on each side.

Divide the baby kale, the avocado and the mango between the plates and place a grilled prawn skewer on each plate.