This is simply gorgeous. I had a craving for prawns and spied a mound of gorgeous mangoes in the shop and had one in my bag before I knew it. Once home I realised I had avocados that needed eating, and simply put the three together with chilli and salad and created a dish I am going to love for a long time. Simple, yes, but simply delicious.
700g (about 1½ lb) king prawns (see Recipe Notes) 2 Tbsp olive oil Flaky sea salt 1 large medium-hot chilli, thinly sliced 1 large clove garlic, peeled and thinly sliced 1 large perfectly ripe mango (see Recipe Notes) 2 perfectly ripe avocados 6-8 cups rocket (arugula) or small salad leaves ½ cup small basil leaves 1 Tbsp extra virgin olive oil 1 Tbsp lemon juice
1 For the prawns, if they are frozen, thaw them quickly in a sealed plastic bag in a sink of warm water. Twist off the heads and remove the shells. Split down the rounded back of each prawn with a sharp knife and remove any darkish veins. Rinse thoroughly, drain, then pat dry. Mix in a bowl with 1 tablespoon of oil.
2 Heat 1 tablespoon of oil in a medium-large frying pan (skillet) over medium-high heat. Once the oil is hot add the prawns and cook on both sides until browned. Season with a little salt. Lower heat to medium. Add chilli and garlic to the pan and cook for a few minutes, stirring 2-3 times, until garlic has coloured a little. Tip contents of pan onto a plate, scraping in all the bits and pieces. Cool.
3 Peel mango, slice off the cheeks and remaining flesh. Cut into small dice. Transfer to a large bowl. Halve avocados, remove stones and peel. Dice flesh and add to bowl with mango. Sprinkle with a little sea salt. Add rocket or salad leaves (tear into bite-sized pieces if large) and basil leaves. Whisk extra virgin olive oil, lemon juice and a pinch of salt together with a fork and pour over salad greens. Gently toss everything together with two large spoons taking care not to crush the avocado or mango.
4 Add prawns and all the oily bits and gently toss together. Serve immediately in bamboo cones, or small bowls.
If you follow Shared Kitchen on a regular basis you will know how I feel about prawns. There are no bargains to be had with prawns! Cheap prawns are cheap for a reason. Cheap prawns are often raised in a perpetually recycled tank of chemical ‘soup’ to produce the biggest, fleshiest prawns in as short a time as possible. Australia produces superb prawns, and that’s what I recommend using in this part of the world. To help you make up your mind, please read about prawns here Prawns and updated notes here Prawns
While I am praising Australia’s prawns, I’ll have a wee bleat about Australian mangoes. They are without a doubt the most fabulous mangoes in the world. Highly perfumed, with a dense velvety-textured luscious intense-tasting flesh. And they’re so large! Unfortunately, they are irradiated before they travel to this country. Dang! But, if you can get your head around that, they are simply the best and worth heading over the ditch for! And what happens after a food shoot?