Mangoes are just coming back into season and this is a wonderful combination of sweet mango, juicy prawns and an aromatic marinade of chilli, garlic and herbs. The kaffir lime gives the dish hints of lemongrass type flavours and makes a refreshing start to a dinner party.

Chilli & Garlic Prawns with Mango & Avocado Salad Recipe
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12 large Australian King Prawns cooked, in their shells

Marinade:
1 long red chilli, deseeded, finely sliced
1 clove garlic, finely sliced
2 kaffir lime leaves, finely sliced
pinch flaked sea salt
cracked pepper
juice 1 lemon (or 4 tablespoons)
2 tablespoons oil (we like using Wild Lime infused Olive Oil by Rosedale Park from the Barossa)

Salad:
½ avocado diced, 1cm cubes
½ mango diced, 1cm cubes
2 tablespoons coriander leaves roughly chopped
2 handfuls baby spinach leaves

Whisk all the marinade ingredients in a large mixing bowl. Peel the prawns leaving the tail on and remove their intestinal tract. Place the prawns in the marinade and gently coat with a spoon, cover and refrigerate for 4-6 hours. Before serving, dice avocado, mango and coriander and mix. Place baby spinach on the bottom of the plate and spoon over mango and avocado. Arrange prawns over the salad and spoon over remaining marinade as a dressing.

Serves 4 people as an entrée.

Notes: You can turn this meal into a main by serving 4 or 5 large prawns per person and more salad. It is important to let the prawns marinate for at least 4 hours so that the garlic and chilli mellow in the dressing and lose some of their pungent raw flavour. You can buy already peeled prawns but we find they are fresher and juicer if you peel them yourself. Never wash prawns after peeling unless they are really dirty as this helps them retain their flavour.

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2 Responses to Chilli & Garlic Prawns with Mango & Avocado Salad

  1. Appreciated the share!
    Hellen

  2. […] of pan fried white fish but it goes equally well with other seafood such as prawns (try it with our Chilli & Garlic Prawns), chicken or as a side for pasta […]

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