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:
- Peel and devein prawns, leaving the tails intact.
- Cut the white parts of the shallots into long, thin strips and place in a bowl of iced water.
- 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.
- Then add the remainder of the oil in a thin stream, whisking consistently. Stir in the chilli sauce and season to taste.
- 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.