Prawn and Mango Salad

INGREDIENTS:

• 750g cooked, large king prawns
• 6 green shallots
• 2 egg yolks
• 2 tbsp freshly squeezed lime juice
• 1 tbsp Dijon mustard
• Pinch salt
• Ground black pepper
• ½ cup cold pressed macadamia nut oil or coconut oil
• ¼ cup sweet chilli sauce
• 150g mixed baby salad leaves
• 3 large mango, peeled and sliced
• ¼ cup fresh coriander leaves

METHOD:

1. Peel and devein prawns, leaving the tails intact.
2. Cut the white parts of the shallots into long, thin strips and place in a bowl of iced water.
3. Place egg yolks, lime juice, mustard, salt and pepper into a bowl. Using a whisk or electric beaters, beat until well combined. Begin to add the oil, a few drops at a time, until it is well incorporated and the mayonnaise starts to thicken.
4. Then add the remainder of the oil in a thin stream, whisking consistently. Stir in the chilli sauce and season to taste.
5. Arrange the salad leaves, mango and prawns on a serving platter. Drizzle with the sweet chilli mayonnaise (mostly on the prawns) and then top with the drained shallots and fresh coriander leaves.