What would celebrating Australia day be without a delicious combination of two of our countries greatest summer loves… Mangoes and Prawns. This salad for me is what summer is all about, freshness, crunch, that gorgeous texture and sweetness of mango and of course Aussie grown prawns. 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… just a few of my helpful hints to make life easier for you.
1 tblsp coconut oil (available in the health food aisle in the supermarket or health food store
500g peeled green raw Australian prawns, deveined
1 bunch watercress leaves trimmed
1 large E2 mango, peeled and sliced
1 telegraph cucumber sliced using a peeler
½ cup roasted cashew nuts
For the dressing
½ tblsp coconut oil extra
1/3 cup coconut milk
2 tblsp Gourmet garden Thai seasoning
- 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. They will only take about 1 ½ minutes on each side. Set the cooked prawns aside and assemble the remaining ingredients onto a large platter.
- Combine the extra coconut oil, coconut milk and the Gourmet gardening Thai seasoning and whisk together. Pour this over the salad and serve.