Prawn & Mango Salad

I can’t believe it’s taken me so long to get this recipe up here. This is hands down my favourite Summer salad of all time. I am more than happy to make it the whole meal, and usually ignore whatever else may be on offer. It’s very easily adaptable to use whatever greens or vegetables you have to hand. The non negotiable parts are the prawns, mango, avocado, mint, and chili. You can add baby spinach, rocket, cucumber, asparagus, snow peas, spring onion, and baby corn. It’s also great with just the three key ingredients.

To save time and effort I usually make these with already cooked prawns. But please give these crispy salt and pepper ones a go, they are amazing. I like to leave the small tail bit on and butterfly them so they curl up and look all pretty. Otherwise completely peel the cooked variety and cut each prawn in two or three pieces, depending on the size.


For the crispy salt and pepper prawns:

750 g prawns {uncooked, heads removed, and peeled leaving the tail on}

5 tbsp Szechuan peppercorns

5 tbsp sea salt flakes

2 cups of Panko breadcrumbs

2 eggs, lightly beaten

1/2 a cup of light flavoured olive or vegetable oil for shallow frying

For the salad:

1 mango, peeled and sliced

1 avocado, peeled and sliced

2 cups of baby spinach leaves

a couple of tablespoons each of freshly chopped mint and parsley

one red chili, seeds and membranes removed, finely chopped

For the dressing:

1/4 cup olive oil

1/4 cup wine vinegar

juice of one lemon

1/4 cup of soy sauce

1 tbsp sugar


1. Begin by preparing the prawns. Have them cleaned and ready to go. In a mortar and pestle grind the sea salt and Szechuan peppercorns until they are finely ground. Add to the Panko crumbs in a bowl. Lightly beat the two whole eggs in a small bowl.

2. Heat the oil in a fry pan. Dip each prawn in the egg, then coat well with the crumbs. Fry in a couple of batches, for about five  minutes or so. They are cooked when they have all turned pink and feel firm. Remove from the pan and set aside while you finish cooking the rest of the prawns and assembling the salad. {Be warned though, they may disappear when your back’s turned, they are that good}.

3. Combine all the salad ingredients in a large bowl, except for the prawns. Whisk the dressing ingredients together in a jug, and drizzle over the salad. Stir gently to coat everything. I then transfer the salad to a serving bowl or plate, and scatter the prawns over the top. If you are using prawns that you bought already cooked, they can go in with all the salad ingredients and dressing. It’s just the crispy prawns that go on top, so they don’t get soggy right away.


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