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King Prawns, Red Pepper, Coriander & Mango Salad

Cooking time: 20


  • 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 (to taste)
  • 3 finely sliced spring onions, sliced lengthways
  • salt & cracked black pepper
  • 24 raw prawn cutlets (6 per person)
  • extra virgin olive oil
  • 1 firm mango, cut in very thin strips
  • ½ small telegraph cucumber, peeled, seeded & shaved lengthways with peeler
  • 2 limes, ½ of one lime zested & 1 juiced (1 for garnish)
  • splash soy sauce
  • 2 tsp palm sugar, shaved
  • splash good sushi vinegar or seasoning
  • splash of lemon infused olive oil

Cooking instructions

To make the salad:

  1. In a suitable sized bowl, mix the red capsicum, coriander, red onion, chilli and spring onions. Season as required 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. Garnish with the thin mango slices (if possible, curl some of the mango) and the curled cucumber slices.

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. Taste and add more chilli and seasoning if required. Drizzle over the salad and garnish with lime wedges.

This recipe serves 4 people.  

Photo: Jason Burgess, courtesy Auckland Seafood School
Recipe: Mark Dronjak, Chef, Auckland Seafood School