Recipe - Tropical Prawn Salad

Ingredients

• ½ mango
• 150 gm tiger prawns
• 50 gm avocado
• 20 gm macadamia nuts
• 20 gm cucumber
• 20 gm cherry tomatoes 2 gm coriander
• 1 gm fish sauce
• 10 ml sweet chili sauce
• 15 ml lime juice
• 10 ml mayonnaise
• Ground black pepper

Preparation Method

1. Dice cherry tomatoes, avocado (seedless & peeled), cucumber (seedless & peeled) into 1cm cubes.
2. Marinate tiger prawns with sea salt, ground black pepper, squeeze of lime juice and 10ml of olive oil. Rest for 5 minutes.
3. Mix mayonnaise with sweet chili sauce and squeeze lime juice.
4. Cut one cheek from a mango and peel the skin then slice thinly.
5. Roast macadamia nuts for 5 minutes at 170°C, then cut into quarters

Cooking methods:

1. Mix together the tomato, avocado, cucumber and macademia nuts with the coriander, fish sauce & squeeze of lime juice, then set aside to infuse while the prawns cook.
2. BBQ the prawns for 2 minutes each side or pan fry, set aside to rest.

Serving

1. Place the tomato mix you set aside in a small mold of your choice and place at one end of the plate.
2. Lift the finely sliced half of mango cheek with a knife by sliding it under the mango, place in the middle of the plate and then fan it up.
3. Arrange the prawns on the opposite side of the plate to which the tomato is then dress the tomato mix and slided mangoes with the chili, mayonnaise and garnish with fresh coriander.