Fried Prawns with Mango and Avocado, Spicy Lime Dressing
A delicious and vibrant combo of succulent pan fried prawns, sweet mango, creamy avocado, sharp onions, fresh coriander and a punchy citrusy 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.