INGREDIENTS:

  • 750g cooked, large king prawns
  • 6 green shallots
  • 2 egg yolks
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp Dijon mustard
  • Pinch salt
  • Ground black pepper
  • ½ cup cold pressed macadamia nut oil or coconut oil
  • ¼ cup sweet chilli sauce
  • 150g mixed baby salad leaves
  • 3 large mango, peeled and sliced
  • ¼ cup fresh coriander leaves

METHOD:

  1. Peel and devein prawns, leaving the tails intact.
  2. Cut the white parts of the shallots into long, thin strips and place in a bowl of iced water.
  3. Place egg yolks, lime juice, mustard, salt and pepper into a bowl. Using a whisk or electric beaters, beat until well combined. Begin to add the oil, a few drops at a time, until it is well incorporated and the mayonnaise starts to thicken.
  4. Then add the remainder of the oil in a thin stream, whisking consistently. Stir in the chilli sauce and season to taste.
  5. Arrange the salad leaves, mango and prawns on a serving platter. Drizzle with the sweet chilli mayonnaise (mostly on the prawns) and then top with the drained shallots and fresh coriander leaves.