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24 raw prawn cutlets

½ red capsicum, finely sliced

2 tbsp coriander leaves, roughly torn plus finely chopped stalk

1 small red onion, finely diced

¼ - ½ tsp finely chopped red chilli 

3 finely sliced spring onions, sliced lengthways

salt & cracked black pepper

For the dressing 

1 lime, juiced, and zest of half 

Splash soy sauce

Extra virgin olive oil

2 tsp palm sugar, shaved

Splash good sushi vinegar or seasoning

Splash of lemon infused olive oil

For the Garnish 

4 lime wedges 

1 firm mango, cut in very thin strips

½ small telegraph cucumber, peeled, seeded & shaved lengthways with peeler


To make the salad:

  1. In a suitable sized bowl, mix the red capsicum, coriander, red onion, chilli, and spring onions. Season and set aside.
  2. Cook the prawns on a hot grill or in a hot pan with a splash of olive oil for 2 – 3 minutes, turning once. Season.
  3. Place the salad onto a serving platter with the prawns arranged on top. 

To make the dressing:

  1. Mix together the lime juice and zest with a splash of soy. Add the shared palm sugar, sushi vinegar and a good splash of the lemon infused olive oil. 
  2. Taste and add more chilli and seasoning if required. Drizzle over the salad and garnish with lime wedges.
  3. Garnish with dish with the thin mango slices (if possible, curl some of the mango) and the curled cucumber slices. 

Recipe by Mark Dronja, Auckland Seafood School