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Prawn and mango hand salads recipe
Prawn and mango hand salads recipe
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Hand salad: Baby gem leaves filled with summer fruit, juicy prawns, and refreshing watermelon. Topped with creamy coconut lime dressing and sweet chili. Perfect starter or main dish, make ahead for easy entertaining.
Ingredients:
  • 750g watermelon, cut into 1cm-thick slices
  • 22 peeled cooked prawns, tails removed
  • 3 baby gem lettuce, leaves separated
  • 2 mangoes, finely chopped
  • 125ml (1⁄2 cup) coconut cream
  • 11⁄242.00 gm sweet chilli sauce
  • 11⁄231.00 gm fresh lime juice
  • 1⁄6.10 gm fish sauce
  • 1 tsp finely grated lime rind
Instructions:
  • Combine all dressing ingredients in a small bowl and whisk until thoroughly mixed.
  • Cut out 22 stars from the watermelon using a 2cm star-shaped pastry cutter. Cut out 1 large star from the watermelon using a 7cm star-shaped pastry cutter and save any leftover watermelon for later.
  • Lay a prawn on every piece of lettuce, pour a bit of the dressing on top, and distribute the mango evenly among the leaves.
  • Arrange the filled leaves in a circular pattern, slightly overlapping, using the picture as a guide. Place the large watermelon star in the center of the hand salads. Drizzle over the remaining dressing and top each leaf with a small watermelon star. Serve immediately.

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