Mango Salsa with Prawns and Rocket

8 large green prawns, peeled, deveined, chopped
1 tbs peanut oil
4 large green prawns, peeled, deveined, heads and tails intact
2 limes, halved
30ml olive oil
juice of ½ lime
¼ cup coarsely chopped coriander
½ long red chilli, chopped
30ml olive oil
30ml white wine vinegar
juice of ½ lime
1 clove garlic, crushed
1cm piece fresh ginger, finely grated
2 tsp honey
½ tsp caster sugar
1 tbs olive oil
1 tsp lemon
75g wild rocket leaves
Mango salsa
2 mangoes, cut into 1cm dice
½ red onion, finely chopped
1 long red chilli, finely chopped
¼ cup finely chopped coriander

To turn this dish into a main course, increase the amount of prawns and serve with some vermicelli noodles, tossed in a little extra dressing.

Make sure your mango is ripe but firm, to prevent you ending up with a mushy salsa.

To cook this for a dinner party, make dressing and chop and prepare all other ingredients beforehand. All you need to do to serve is cook the prawns and assemble the dish on the night.

  1. To make marinade, stir all ingredients in a bowl. Season. Add the chopped prawns.
  2. To make dressing, whisk all ingredients in a large bowl until honey and sugar dissolve. Season.
  3. Heat an oiled barbecue grill plate. Cook limes, cut-side down, until browned.
  4. To prepare the salad, whisk together oil and juice. Season. Add rocket. Toss to combine.
  5. Heat a barbecue flat plate on high heat. Add chopped prawns and marinade. Cook for 1-2 minutes until just opaque. Cool. Add to dressing. Add mango salsa ingredients. Toss to combine. Season.
  6. Season whole prawns. Cook on an oiled barbecue flat plate on high heat, for about 1 minute on each side or until just cooked.
  7. To assemble, arrange rocket leaves on serving plates. Using a 7cm round presentation ring, spoon mango and prawn salsa on top of rocket. Top with a whole prawn. Serve with a grilled lime half.
Recipes Megan & Andy