Prawn and mango salad

• Seafood

  • 750 g King prawns, cooked large

• Produce

  • 1/2 cup Coriander, lightly packed fresh leaves
  • 6 Green onions
  • 3 Mangoes (1.8kg, large ripe

• Refrigerated

  • 2 Egg yolks

• Condiments

  • 1/4 cup Chilli sauce, sweet
  • 1 tbsp Dijon mustard
  • 2 tbsp Lime juice

• Baking & Spices

  • 1 Black pepper
  • 1 pinch Salt

• Oils & Vinegars

  • 1/2 cup Peanut oil

• Deli

  • 150 g Baby salad, mixed leaves

Found on foodtolove.com.au

Description

Ingredients

• 750 g cooked large king prawns, peeled, deveined, tails intact
• 6 green onions (green shallots), white parts cut into long, thin strips
• 2 egg yolks
• 2 tbsp lime juice
• 1 tbsp dijon mustard
• pinch salt
• black pepper
• 1/2 cup (125ml) peanut oil
• 1/4 cup (60ml) sweet chilli sauce
• 150 g mixed baby salad leaves
• 3 large ripe mangoes (1.8kg), peeled, sliced
• 1/4 cup 1/4 cup lightly packed fresh coriander leaves

Directions

• Place strips of onion in a bowl of ice cold water.In a medium bowl, place egg yolks, juice, mustard, salt and pepper. Using a whisk or electric hand beaters, beat until well combined. Begin to add oil, a few drops at a time, until it is well incorporated and the mayonnaise starts to thicken. Then, add oil in a thin stream, whisking constantly. Stir in sweet chilli sauce; season to taste.Arrange salad leaves, mango and prawns on a serving platter. Drizzle with the sweet chilli mayonnaise, mostly on the prawns, then top with drained onion and coriander leaves.