Tropical Crispy Prawn Salad
Serves 4 as a side
12 peeled green prawns
1 packet of kataifi pastry 375g
Azalea Grapeseed Oil 1L
1 Large Mango
½ cup thickened cream
1 clove garlic
Salt and pepper
Butter or Cos Lettuce
Wrap the green prawns in kataifi pastry, deep fry in Azalea Grapeseed Oil until golden and cooked through. Drain on paper towel.
Cut cheeks from the mango, cut into wedges, brush with Azalea Grapeseed Oil and BBQ grill 1-2 minutes, turning until lightly charred.
Blend avocado, ¼ cup Azalea Grapeseed Oil, thickened cream, small handful coriander leaves, juice of 1 lime, 1 crushed clove garlic until smooth. Season with salt and pepper.
Arrange butter/cos lettuce leaves over a platter. Arrange crispy prawns and grilled mango. Scatter with toasted macadamia nuts and spoon the avocado dressing over the top to serve.