Name: Prawn and mango salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 750 gram cooked large king prawns, peeled, deveined, tails intact; 6 green onions (green shallots), white parts cut into long, thin strips; 2 egg yolks; 2 tablespoon lime juice; 1 tablespoon dijon mustard; pinch salt; black pepper; 1/2 cup (125ml) peanut oil; 1/4 cup (60ml) sweet chilli sauce; 150 gram mixed baby salad leaves; 3 large ripe mangoes (1.8kg), peeled, sliced; 1/4 cup 1/4 cup lightly packed fresh coriander leaves

Ingredients

750 gram cooked large king prawns, peeled, deveined, tails intact

6 green onions (green shallots), white parts cut into long, thin strips

2 egg yolks

2 tablespoon lime juice

1 tablespoon dijon mustard

pinch salt

black pepper

1/2 cup (125ml) peanut oil

1/4 cup (60ml) sweet chilli sauce

150 gram mixed baby salad leaves

3 large ripe mangoes (1.8kg), peeled, sliced

1/4 cup 1/4 cup lightly packed fresh coriander leaves

Method

1.Place strips of onion in a bowl of ice cold water.

2.In a medium bowl, place egg yolks, juice, mustard, salt and pepper. Using a whisk or electric hand beaters, beat until well combined. Begin to add oil, a few drops at a time, until it is well incorporated and the mayonnaise starts to thicken. Then, add oil in a thin stream, whisking constantly. Stir in sweet chilli sauce; season to taste.

3.Arrange salad leaves, mango and prawns on a serving platter. Drizzle with the sweet chilli mayonnaise, mostly on the prawns, then top with drained onion and coriander leaves.

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Ingredients

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