Name: Julie Goodwin’s prawn and mango salad
Prep time: 20 min
Total time: 20 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 lightly packed fresh coriander leaves

An Australian Christmas isn’t complete unless there’s a lovely, light prawn and mango salad on the table.

Love Julie Goodwin’s festive salad with mango and prawn? Check out our simple Christmas lunch salads or our collection of Julie Goodwin recipes. Or take a look at these other summer-ready salads, featuring other mango salad recipes and flavour-packed salad ideas.

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 lightly packed fresh coriander leaves

Method

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

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.

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.