As posted yesterday, I served the mango salad with barbecued chilli prawns, also from the Women's Weekly's Vietnamese Favourites.
1kg uncooked large king prawns (I used cooked wild prawns as that's all my fishmonger had)
1/2 tsp ground turmeric
1 tsp chilli powder
2 tsp sweet paprika
2 garlic cloves, crushed
Shell and de-vein prawns, leaving tails intact.
Combine turmeric, chilli, paprika and garlic in large bowl, add prawns and toss to coat.
Cook prawns in batches on a heated, oiled barbecue (or grill) until lightly browned.
Serve prawns with the mango salad posted here.
The prawns were fantastic (and would be even better if I had used raw instead of cooked), and combined with the mango salad, would make a fantastic tropical entrée for 4-6 people.