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. Recipe by: Super Food Ideas (Aussie Magazine)