Summer Prawn & Mango Salad

Dying for the recipes that Chef Carmel dished up at our Christmas Cooking Demonstrations? Here's the recipes!

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Dying for the recipes that Chef Carmel dished up at our Summer Cooking Demonstrations? Here's the recipe for the Prawn and Mango salad! 

  • 1.5kg medium green prawns, peeled, devained with tails intact - Available from Reef Seafood
  • 1tbsp vegetable oil 
  • 2 tbsp lime juice
  • 1 tbsp lemongrass paste
  • 1 tbsp fish sauce
  • 3 garlic cloves
  • 1 fresh long red chilli, finely chopped
  • 1/4 cup caster sugar
  • 2 tbsp chopped unsalted roasted macadamia nuts (available from Source Bulk Foods) 
  • 2 mangoes cut into wedges
  • 150g superfood leaf blend (available from Standard Market Co)
  • 4 radishes, trimmed and thinly sliced 
  • 1 lebanese cucumber, halfed lengthways, seeded and thinly sliced
  • 1/2 cup fresh Thai basil leaves
  • 1/4 cup Vietnamese salad dressing 
  • Lime cheeks to serve
  1. Place prawns, oil, lime juice, lemongrasse paste, fish sauce, garlic and half the chilli in a bowl. Toss to coat, over and refridgerate. 
  2. Line a banking tray with baking paper. Combine sugar and 1 tablespoon of water in a small saucepan over low heat. Cook, stirring for 2 minutes or until sugar has dissolved (do not boil). Increase heat to high. Bring to the boil. Boil without stirring for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Stir in nuts. Por onto prepared tray. Set aside to cool completely. 
  3. Heat a greased BBQ grill on high heat. Cook mango wedges, turning for 2 to 3 minutes or until flesh is charred. Transfer to a chopping board. Using a knife, discard skin. 
  4. Add prawns to BBQ grill. Cook, turning for 3 to 4 minutes or until just cooked through. 
  5. Finely chop praline, arrange leaf blend, radish, cucumber, Thai basil, pranws and mango on a serving plate. Drizzle with dressing. Sprinkle with praline. 
  6. Serve salad with lime cheeks.