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Sautéed Prawn Salad with Mango, Green Melon and Lime dressing

With Steve Roberts & Colin Doyle, Auckland Seafood School


Serves 4


Raw prawn Cutlets

1 chilli finely julienned

1 mango peeled and cut into strips

¼ green melon peeled seeded and cut into strips

¼ red onion finely sliced

Handful picked mint leaves

Handful picked basil leaves

Handful of picked coriander leaves


Lime Dressing:

3 limes juiced

170ml peanut oil

40ml fish sauce

20ml sweet chilli sauce

30g palm sugar



Combine all ingredients together and adjust if required

Add all other salad ingredients except for a little coriander leaf.

Moisten the salad with some of the lime dressing and toss gently, arrange neatly on a serving dish and garnish with remaining coriander leaf.

Season prawns with a little salt and pepper and sauté for a couple of minutes in a hot pan, remove, moisten salad with a little dressing toss gently and arrange in the middle of serving plate, arrange prawns on top.