One of my favourite combos of all times! Fried prawns with mango and avocado share the plate with crunchy red onion, fresh coriander leaves and a bright, tangy dressing.
The Flavour Affair:
Prawns + Mango + Avocado + Red Onion + Coriander + Lime + Chili Flakes + Brown Sugar
Full of flavours and textures, this vibrant plate makes a healthy, light yet filling lunch or dinner!
Prawns: I always prefer raw prawns or shrimps, either fresh or defrosted. If using cooked, by the time they get that golden finish they will have turned dry and rubbery.
Mango: I love Kent mangoes from Egypt. Sweet and juicy, they are also much more reasonably priced than Thai or Brazilian ones.
Avocado: Hass avocados have a firmer flesh, velvety texture and a mild flavour with subtle nutty notes.
Red onion adds a nice contrast with its pungency, crunch and the delicate pinkish color.
Coriander instantly brightens up the dish with its fresh flavour that is perfect for balancing the umami.
The dressing completes the flavour profile. Lime adds the sour, acidic element that is offset with brown sugar. A pinch of red chili flakes brings in heat, and you can also add a little olive oil to the dressing to emulsify its texture.
Preparation tips for Fried Prawns with Mango and Avocado:
- Use medium sized raw prawns – they cook quickly and are easy to scoop up along with other salad ingredients.
- Slice the onion and place into icy water for 10-15 minutes. It will help it lose some of its sharpness.
- For a beautiful presentation, cut halves of avocado and mango into 0.5cm slices. Slide the blade of the knife under, lift and gently silde off onto the serving plate.
Alternative Ingredients:
If you are not opposed to sharper umami flavours, substitute the dressing with Vietnamese nước chấm. Dissolve 1 tsp brown sugar in 1 tbsp hot water, add juice of 1/2 lime, 1 tsp rice vinegar, 1 tsp fish sauce, a few red chili flakes and 1 small clove of garlic, minced.
Pour the dressing all over and enjoy immediately!
***
Fried Prawns with Mango and Avocado, Spicy Lime Dressing
Equipment
- 1 Frying Pan
Ingredients
For the salad:
- 12-14 medium prawns cleaned and deveined
- 1 tsp granulated garlic
- 1/2 large mango peeled
- 1 avocado, peeled and halved
- 1 small red onion thinly sliced
- A handful fresh coriander leaves
- Oil for frying
For the dressing:
- 1 lime
- 1 tsp brown sugar
- 1/2 tsp red chili flakes
- 1 tbsp olive oil
Instructions
- In a large pan, heat frying oil to medium-high and fry the prawns for 4-5 minutes, tossing occasionally, until cooked and nicely browned. Season with granulated garlic while frying.
- Transfer to a plate and let cool.
- Cut the half of mango into halves lengthwise. Slice each into 0.5cm pieces, holding the fruit gently to make sure the slices don't fall apart.
- Slide the thick blade of the knife under one sliced half of the fruit, lift and slide off onto the serving plate. Repeat with the other half.
- Likewise, slice halves of avocado and slide off onto the plates.
- Prepare the dressing by whisking together lime juice, brown sugar, olive oil and red chili flakes.
- Split the prawns, onions and coriander between the plates and pour the dressing over.
- Serve immediately.
Notes
- You can use different versions of the dressing, such as vietnamese Nước chấm, for a more prominent umami flavour.
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