It wouldn't be an Aussie Christmas without prawns on the menu. We have plenty of prawn salads and other Christmas salads.
Prawn and mango salad
This gorgeous salad covers all the flavour bases with sweet mango, juicy prawns and a cheeky kick of heat from the chilli and mustard. And with all those vibrant colours, it's a feast for the eyes as well as the tastebuds.
- 15 mins preparation
- Serves 4
Print
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
- 1Place strips of onion in a bowl of ice cold water.
- 2In 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.
- 3Arrange 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.
