Instructions: 1. To make marinade place chile sauce, soy sauce, peppercorns, garlic and lemon juice in a bowl and mix to combine. Add prawns, toss to coat.

Cover and set aside to marinate for 1 hour. Toss several times during marinating.

2. To make Mango Cream, place mango flesh and coconut milk in a food processor or blender and process until smooth.

3. Drain prawns and stir-fry in a lightly oiled preheated frying pan or on a lightly oiled barbecue for 3 to 4 minutes or until prawns just change colour. Serve with Mango Cream.

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