Prep time: 25 minutes 

Cooking time: 4 minutes  

Serves: 10 people (at roughly 3 bites each)  

Ingredients:

• 500g Bag of Corn chips  

For the prawns  

• 400gm prawns (peeled and cleaned)  
• 1 tbsp of Olive Oil  
• 1 tsp of Garlic Powder  
• 1 tsp of Smoked Paprika  
• Salt, to taste 
• Pepper, to taste  

For the salsa 

• 2 Large Mangoes  
• ¼ Red Capsicum 
• 1x Jalapeño   
• ½ Red Onion 
• A Handful of Coriander 
• ½ Lime  
• 1 tsp of Tajin 
• Salt, to taste 

Note: You will also need skewers if you want to cook the prawns directly on the barbecue.  

Method: 

1. If using bamboo skewers, soak in water for 30 minutes.  
   
   
2. Cover the prawns in the olive oil, garlic powder, smoked paprika, salt and pepper and mix thoroughly. Set aside.  
   
   
3. Finely dice the mango, capsicum, jalapeño, red onion and coriander and add to a large bowl. Squeeze over the lime and add the tajin and salt. Mix until well combined.  
   
   
4. Preheat the barbecue to 230°C. Meanwhile, thread the prawns through the skewers.  
   
   
5. Cook the prawns on the barbecue for 2 minutes each side with the lid down.  
   
   
6. Prepare the bites by placing a tablespoon of the salsa and one prawn on each corn chip. Optional: sprinkle over diced coriander or some extra tajin for presentation.  

This recipe was created for us by Ruby aka Home, So Homely. You can follow her on Instagram here!