This lovely chili prawns recipe is served over a fresh mango salad with onions, red chili and bean sprouts in a Thai flavored vinaigrette. It is a wonderful dinner or lunch recipe on its own, or as part of a Thai meal.
Place ingredients for the mango salad in a medium bowl and toss to combine gently. Set aside.
Shell and devein the prawns, leaving the tails intact. Combine the ground turmeric, chili, paprika and garlic in a large bowl, add the prawns and toss to coat them in the chili mixture.
Cook the prawns, in batches on a heated oiled grill plate (or grill, barbecue or saute pan) until lightly browned. Serve the prawns with the mango salad.