Prawn, Mango and watercress salad with coconut dressing

Recipe By:

Dominique Rizzo

Serves:

What would an Australian summer be without a delicious combination of two of our countries greatest summer loves mangoes and prawns. This salad for me is what our great weekend get togethers is all about, freshness, crunch, the gorgeous texture and sweetness of mango and of course local fresh prawns

Prawn, Mango and watercress salad

Ingredients

1 tblsp coconut oil (available in the health food aisle in the supermarket or health food store)
500g peeled green raw Australian prawns, deveined
1 bunch watercress leaves trimmed from the roots
1 large mango, peeled and sliced
1 telegraph cucumber sliced down to the seeds using a peeler(you will end up with beautiful ribbons)
1/2 cup roasted cashew nuts

Method

Heat the coconut oil in a fry pan until hot, make sure the prawns are relatively dry or they will stew in the pan instead frying and turning a lovely golden colour
Cook the prawns for about 2 minutes on each side. Set the cooked prawns aside and assemble the remaining ingredients onto a large platter

Tips & Hints

Watercress is a super green food and is rich in fiber, anti-oxidants, vitamin C, beta-carotene, folate, potassium, calcium, phosphorous and iron, and is a good source of iodine as well. In fact, it has more calcium than milk and more iron than spinach.

For the coconut dressing

Ingredients

1/2 tblsp coconut oil extra
1/3 cup coconut milk
2 tblspgreen Thai curry paste
1 tblsp sweet chili sauce
1 tsp fish sauce
Squeeze of lime

Method

For the dressing whisk together the extra coconut oil, coconut milk, green thai curry pastesweet chili sauce, fish sauce and lime juice. Pour this over the salad, toss gently and serve

Tips & Hints

You can make the salad ahead of time and then take the dressing along in a jar to pour over at the last minute or have the cooked prawns marinating in the dressing and then add them to the salad.