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Grilled prawn and mango salad with macadamia praline recipe
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Delicious grilled mango and prawn summer salad, ideal for a backyard barbecue with friends.
Ingredients:
  • 1.5kg medium green prawns, peeled, deveined (tails intact)
  • 18.40 gm vegetable oil
  • 42.00 gm lime juice
  • 20.00 ml lemongrass paste
  • 24.40 gm fish sauce
  • 3 garlic cloves, crushed
  • 1 fresh long red chilli, finely chopped
  • 53.75 gm caster sugar
  • 40.00 ml chopped unsalted roasted macadamia nuts
  • 2 mangoes, cut into wedges, skin on
  • 150g superfood leaf blend
  • 4 radishes, trimmed, thinly sliced
  • 1 Lebanese cucumber, halved lengthways, seeded, thinly sliced
  • 125.00 ml fresh Thai basil leaves
  • 66.25 gm Vietnamese salad dressing
  • Lime cheeks, to serve
Instructions:
  • Combine prawns, oil, lime juice, lemongrass paste, fish sauce, garlic, and half of the chili in a bowl. Mix well to coat evenly, then cover and refrigerate.
  • Prepare a baking tray by lining it with baking paper. In a small saucepan over low heat, mix sugar and 1 tablespoon of water until sugar dissolves (do not boil), stirring for 2 minutes. Increase heat to high and bring to a boil. Let it boil without stirring for 5 to 7 minutes until it turns golden. Remove from heat and leave it for 2 minutes to settle. Stir in nuts and pour onto the prepared tray. Allow it to cool completely.
  • Preheat a greased barbecue grill on high heat. Grill mango wedges for 2 to 3 minutes, turning occasionally, until charred. Transfer the grilled mango to a chopping board, then peel and discard the skin using a knife.
  • Place the prawns on the barbecue grill and cook for 3 to 4 minutes, turning occasionally, until they are just cooked through.
  • Finely chop the praline and sprinkle it over a platter arranged with leaf blend, radish, cucumber, Thai basil, prawns, and mango. Drizzle the salad with dressing and serve it with lime cheeks.

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