Prawn and mango salad
By Julie Goodwin
Serving size: Serves 10 or more
Cooking time: Less than 30 minutes
Course: Side dishFavourite flavours: Salad
Nothing says summer to me more than beautiful fresh seafood and the heady aroma of ripe mangoes wafting through the air. This salad brings the best of both worlds!
INGREDIENTS
750g cooked large king prawns
6 green onions (green shallots)
2 egg yolks
2 tablespoons lime juice
1 tablespoon Dijon mustard
pinch salt
grind black pepper
1/2 cup (125ml) peanut oil
1/4 cup (60ml) sweet chilli sauce
150g mixed baby salad leaves
3 large (1.8kg) ripe mangoes, peeled, sliced
1/4 cup lightly packed fresh coriander leaves
METHOD
1. Peel and devein prawns, leaving tails intact. Cut the white part of the onions into long, thin strips. Place in a bowl of ice cold water.
2. Meanwhile, place egg yolks, juice, mustard, salt and pepper in a medium bowl. 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 sauce; season to taste.
3. 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.
Not suitable to freeze.
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