The perfect pair: prawn and mango salad
WHAT would an Australian summer be without a delicious combination of two of our country's greatest summer loves: mangoes and prawns. This salad for me is what our great weekend get-togethers are all about - freshness, crunch, the gorgeous texture and sweetness of mango and, of course, local fresh prawns.
Prawn, mango and watercress salad with coconut dressing
1 tbs coconut oil (available in the health food aisle in the supermarket or health food store)
500g peeled green raw Australian prawns, deveined
1 bunch watercress leaves trimmed from the roots
1 large mango, peeled and sliced
1 telegraph cucumber sliced down to the seeds using a peeler (you will end up with beautiful ribbons)
½ cup roasted cashew nuts
½ tbs coconut oil extra
1/3 cup coconut milk
2 tbs green Thai curry paste
1 tbs sweet chilli sauce
1 tsp fish sauce
Squeeze of lime
Heat the coconut oil in a fry pan until hot, make sure the prawns are relatively dry or they will stew in the pan.
Cook the prawns for about two minutes on each side until golden. Set the cooked prawns aside and assemble the remaining ingredients on a large platter.
For the dressing whisk together the extra coconut oil, coconut milk, green thai curry paste, sweet chilli sauce, fish sauce and lime juice.
Pour this over the salad, toss gently and serve.
Tip: You can make the salad ahead of time and then take the dressing along in a jar to pour over at the last minute or have the cooked prawns marinating in the dressing.
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