I first had a version of this delicious salad at the wonderful Seaside café at the St Moritz Hotel in Cornwall. I just loved the combination of textures and flavours, and tried to recreate it as soon as I returned home.
The dressing of toasted sesame oil, lime and soy, along with fresh chilli and coriander give it a real Asian feel. If you don't have fresh lime juice, then Chinese rice vinegar is a great alternative.
Serves 2
1-2 tablespoons of rapeseed oil
1 ripe Mango
180g raw king prawns
Bag of salad leaves
Spring onions
Cucumber
Fresh red chilli to taste (optional)
Fresh coriander
Seasoning
Sesame and lime dressing
2 tablespoons of fresh lime juice
5 tablespoons of rapeseed oil
1 tablespoon of toasted sesame oil
1 teaspoon of soy sauce (or to taste)
1 tablespoon of honey
Toasted sesame seeds (optional).
- Place all of the dressing ingredients in a jug or jar and mix well to combine. Adjust to taste.
- Devein the prawns and then use a piece of kitchen towel to remove any excess moisture.
- Cut the mango into cubes.
- Top and tail the spring onions, then slice them thinly.
- Cut the cucumber into small dice.
- Thinly slice the red chilli if using.
- Pick a handful of leaves off the coriander stalks.
- Scatter the salad leaves onto the plates, then top with the remaining ingredients (except the prawns).
- Heat the rapeseed oil in a frying pan over a medium heat. When the oil is very hot, add the prawns and fry for a few minutes until the prawns turn pink and are cooked through
- Remove the prawns from the pan and scatter over the salads.
- Drizzle with the dressing and serve.
