Poached king prawns with mango and coconut
for 8 people
This delicious prawn and mango combo is a light and healthy way to start your Christmas feast. The prawns are best defrosted in the fridge overnight, gently rinsed in cold water then drained and patted dry with paper towels.They can then be cooked a day in advance and kept in their poaching liquor. The dressing and all the salad ingredients (with exception of the avocado) can also be prepared in advance.
Ingredients
| 1 Tbsp | Lemongrass, sliced (Main) |
| 2 | Kaffir lime leaves |
| 4 slices | Ginger |
| 1 tsp | Salt |
| 600 g | Large king prawn tails (Main) |
Coconut chilli dressing
| ¼ cup | Coconut cream (Main) |
| ¼ cup | Mayonnaise |
| ½ tsp | Red chillies, grated |
| 1 tsp | Lime zest |
| 1 Tbsp | Coriander, finely chopped |
To serve
| 100 g | butter crunch lettuce |
| 1 | Red capsicum, diced |
| 2 | Avocados, diced |
| 1 | Small red onion, finely diced |
| 1 | Mango, diced (Main) |
| 2 | Limes |
Directions
- 600ml water to the boil with lemongrass, kaffir lime leaves, ginger and salt. When boiling, add prawns, gently stir then turn heat off. Allow prawns to cool completely in poaching broth then store in the fridge.
- Whisk together dressing ingredients, season with salt to taste.
- To assemble, place lettuce into 8 serving glasses, layer capsicum, avocado, red onion, mango and prawns (drained from poaching liquor) on top.
- Drizzle over dressing. Serve extra sauce on the side with lime wedges for squeezing.