Grilled tiger prawns with mango chutney
200g peeled tiger prawns
½ fresh chilli
1 tablespoon white wine vinegar
1 tablespoon sugar
Cut the mango into chunks and finely chop onion and chilli. Place the sugar in a dry pan and leave to cook for a moment. Add the onion, chilli, vinegar and mango along with a little splash of water. Leave to simmer for 10 minutes and add salt to taste.
Toss the prawns in some oil and season with salt and pepper. Cook the prawns under a grill on both sides.