Ingredients

• ¼ cup (60ml) lime juice, plus 3 small limes cut
• into thin wedges
• 24 prawns, peeled (tails intact)
• 12 soaked bamboo skewers
• 2 tsp hot chilli sauce
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp grated fresh ginger
• 2 tbsp chopped spring onions
• 4 garlic cloves, minced

Salsalicious mixture

• 1 mango, flesh finely chopped
• 1 avocado or cucumber, finely chopped
• 1 long red chilli, De-seeded, finely chopped
• 1 tbsp patis
• 1 tbsp lime juice

Method

1. Whisk all liquid ingredients, ginger, spring onions and garlic. Add in your prawns and refrigerate for half an hour..
2. mix all salsalicious components in another bowl and refrigerate.
3. Arrange the prawns and lime wedges alternately into the skewers. 
4. Heat a char-grill pan or barbecue on medium-high.
5. Cook prawns for about a couple of minutes on each side until just cooked and lightly charred.
6. Serve with salsa.