Griddled tiger prawns with chilli and green mango salsa

Serves 4

20 tiger prawns, shelled and deveined
1 green mango, under ripe is better
100g red chilli, deseeded and finely chopped
2 red peppers, cooked, deseeded and finely diced
30g coriander, finely chopped
100ml olive oil
Lemon, rock salt & pepper to taste
4 tsp good quality chilli jam

Season the tiger prawns with salt and pepper and cook in a hot griddle pan with some olive oil for five to six until pink. Soften the red peppers in a pan with a little olive oil. Dice the green mango and mix together with the chilli, peppers and olive oil. Season with rock salt and pepper and add some of the chopped coriander and lemon juice to taste. Place a spoonful of the chilli jam onto a plate and arrange the cooked tiger prawns on top. Finish with the salsa.