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Chilli King Prawn & Mango salad


  • 24 cooked prawns, peeled leaving tails intact, deveined
  • 2 mangoes, cheeks removed, peeled, thinly sliced
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 80g (2 cups) baby rocket leaves
  • 4 shallots, trimmed, thinly sliced diagonally
  • 1/3 cup fresh coriander leaves
Chilli dressing
  • 60 ml (1/4 cup) fresh lime juice
  • 2 tablespoons olive oil
  • 2 small fresh red chillies, halved, deseeded, finely chopped
  • 1 garlic glove, crushed


  • Heat the oil and butter in a large frying pan over medium-high heat. Add prawns and cook through.
  • Combine prawns, mango, capsicum, rocket, shallot and coriander in a bowl.
  • Chilli dressing: combine lime juice, oil, chilli and garlic in a bowl.
  • Add dressing to prawn mixture and toss to combine.


Here the order for de-shelling your prawns:

  1. Twist off the head
  2. Pull off the legs
  3. Hold the prawnby its tail and pull the shell from the body.
  4. De-vein by running a knife down the back of the prawn and rinse away their vein under cold water



Preparation Time:

15-20 minutes

Cooking Time:

5 minutes

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