By popular demand, here is this simple recipe for a delicious summer lunch.
You need to compose this salad in each plate and prepare the seasoning separately.
Here are the ingredients for 4 people:
24 large prawns - the bigger the better - I use green prawns from South Australoia.
2 mangoes - not too ripe, so you can cut slices easily
4 spring onions
1 red or yellow pepper
Light soy sauce
Salt & pepper
Peel the prawns and reserve
Cut the spring onions in small slices
Cut the red or/and yellow pepper in thin slices
Cut the mangos in slices more or less the same size as the pepper
Prepare the seasoning by mixing together in that order salt, pepper, lime juice, light soy sauce, olive oil
As a rule of thumb, I would use twice as much olive oil as the lime and soy sauce combined to produce about 200ml of sauce.
Then, quickly cook the prawns in a pan, maybe for 1mn on each side.
When ready to serve proceed to plate in that order:
rocket, then alternate pepper and mango slices in the same number as the prawns - in this case six per plate, but can be more generous. You will probably a larger plate if you are going to have more prawns, pepper and mango.
At this stage, pour a quarter of the seasoning over and add some cracked pepper.
Place the prawns on top and finish with some coriander on top
These photos below will help you with the different stages of the preparation.
Born in France, well travelled, relocated to Sydney in 1997.
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