Prawns and mangoes are a food match made in paradise, perfect for summer entertaining. Here are some no-cook recipes for those times you don’t feel like turning up the heat yet still want to make a statement, without sacrificing flavour.
Prawn, mango, fennel wreath salad
- 2 medium fennel bulbs, trimmed
- 1 lemon, juiced
- 200ml crème fraîche
- ¼ cup mint leaves, shredded
- 3 mangoes
- 100g baby rocket
- 4 green shallots, thinly sliced
- 3 Lebanese cucumbers, peeled into ribbons
- 1 bunch radish, washed, thinly sliced
- 1kg cooked medium prawns, peeled, deveined
- ¼ cup pistachio kernels, toasted, chopped
- Extra virgin olive oil & lemon wedges, to serve
Use a mandolin to thinly slice the fennel into a large bowl. Pour over the lemon juice, season with salt and pepper. Stir to coat. Cover and refrigerate for 30 minutes. Combine the crème fraiche and mint, season. Cover and refrigerate until ready to serve.
Remove the cheeks from the mango. Carefully scoop out the flesh, thinly slice. Drain the fennel.
Combine the rocket and shallots, arrange in a wreath shape on a large board or platter. Top with fennel, cucumber, radish, prawns and mango. Sprinkle with pistachio. Drizzle with olive oil. Serve with mint crème fraiche and lemon wedges.
Prawn martini with mango salsa
Makes 4 | Prep 15 mins
- 1-2 ripe mangoes, peeled and diced
- 1 large red chilli, finely diced
- Juice of 2 limes
- 9 Thai basil leaves, julienned
- 1kg Crystal Bay medium prawns, cooked, peeled, deveined
- 125ml (1/2 cup) coconut dressing
- 2 kaffir lime leaves, julienned
- Julienned red chilli for garnish
- Betel leaves for garnish
Coconut dressing
- 150 ml (5 fl oz) coconut cream
- 2 tbsps lime juice
- 1 tbsp fish sauce
Have four martini glasses ready. Mix the mango, chilli, lime juice and Thai basil together to make the salsa. Spoon 2 tablespoons of salsa into the bottom of each martini glass.
Dress the prawns with the coconut dressing and place 4-6 prawns in each glass. Add a touch more salsa on top and finish with the kaffir lime strips and a garnish of red chilli and betel leaves.
Tip: Can’t find betel leaves? Suitable substitutes include grape, perilla or shiso leaves, spinach or other leafy greens.
