Sautéed Prawn Salad with Mango, Green Melon and Lime dressing
With Steve Roberts & Colin Doyle, Auckland Seafood School
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
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.