Prawn, Mango and watercress salad with coconut dressing
Serves:  6
Average: 4.3 (3 votes)
Difficulty:
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Australian
133
Recipe by: Dominique Rizzo
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
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Prawn, Mango and watercress salad with coconut dressing
Ingredients:
Prawn, Mango and watercress salad
For the coconut dressing
Method:
Prawn, Mango and watercress salad
  1. 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
  2. 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
  1. 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.
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