Prawn and mango salad with rice paper crisps

Cut down either side of the mango stone to release mango cheeks. Using a large kitchen spoon, scoop flesh from skin in one piece then thinly slice; reserve for salad.

Remove skin from around the stone, then cut away the flesh and place in a small food processor bowl. Add ginger, garlic, soy, lime juice and oil; process until combined. Transfer one-third of the dressing to a large bowl. Add the lime leaves and prawns, toss to coat and set aside for 10 minutes to marinate. Stir half the chilli into remaining dressing, taste and adjust flavours, if necessary. Reserve to serve.

Meanwhile, place rice papers, one at a time, directly on the microwave plate. Microwave on 80% POWER for 30 to 60 seconds (depending on your microwave). Flip and repeat on the other side until crisp. 

Preheat a chargrill pan or barbecue over medium heat. Cook prawns for 1-2 minutes on each side or until char marks appear and just cooked through. 

Arrange lettuce wedges, cucumber, avocado and mango on a large platter with prawns. Drizzle with dressing and scatter with remaining chilli and the coriander. Crumble rice papers into shards and tuck in around the salad.