Name: Julie Goodwin’s prawn and mango salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 750 gram cooked large king prawns, peeled, deveined, tails intact; 6 green onions (green shallots), white parts cut into long, thin strips; 2 egg yolks; 2 tablespoon lime juice; 1 tablespoon dijon mustard; pinch salt; black pepper; 1/2 cup (125ml) peanut oil; 1/4 cup (60ml) sweet chilli sauce; 150 gram mixed baby salad leaves; 3 large ripe mangoes (1.8kg), peeled, sliced; 1/4 cup lightly packed fresh coriander leaves

Prawn and mango salad is an Australian summer classic, perfect for backyard barbies and Christmas table spreads. This recipe from Julie Goodwin is packed with flavour and topped with a homemade creamy dressing that has just a hint of spice from mustard and sweet chilli sauce. It’s also super easy to make and uses cooked prawns, so you have a lovely, light prawn and mango salad on the table in around 20 minutes.

Ingredients

750 gram cooked large king prawns, peeled, deveined, tails intact

6 green onions (green shallots), white parts cut into long, thin strips

2 egg yolks

2 tablespoon lime juice

1 tablespoon dijon mustard

pinch salt

black pepper

1/2 cup (125ml) peanut oil

1/4 cup (60ml) sweet chilli sauce

150 gram mixed baby salad leaves

3 large ripe mangoes (1.8kg), peeled, sliced

1/4 cup lightly packed fresh coriander leaves

Method

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.

Recipe notes and tips

Putting the green onion into ice cold water helps make the flavour less intense and also keeps it crisp.
If you want to prepare parts of this salad in advance you can cut up the ripe mangoes in advance and store them in a sealed container in the fridge for a few days.
For mangoes that aren’t quite ripe enough, allow a few days at room temperature for them to ripen. Or speed up the process by putting them in a brown paper bag.
You can buy fresh, cooked prawns from most supermarkets, as well as fishmongers. Keep cold and refrigerate as soon as possible after buying. Fresh prawns last up to 3 days in the fridge, according to the NSW Food Authority.

If you love Julie Goodwin’s festive salad with mango and prawn, check out our simple Christmas lunch salads for a bigger spread. Or take a look at these other summer-ready salads, including more mango salad recipes and flavour-packed salad ideas.