My cooking rules: recipe for tiger prawns by Manu Feildel, mango & avocado salsa and coconut, lime and coriander vinaigrette

If the winter rain has you dreaming of warmer weather, a few tropical ingredients could help your next dinner party take you on a taste journey.

My kitchen rules the star Manu Feildel passed The morning show to show how to prepare a delicious dish using tiger prawns.

Watch: Manu shows us how to make his dish in the video above

Watch The Morning Show on Channel 7 and stream it for free on 7plus >>

Manu will appear at the Taste Port Douglas food festival, which runs from August 11-14, and then he’ll be back on our screens with a new season of MKRalongside international favorite Nigella Lawson.

Tiger prawns, mango and avocado salsa and coconut, lime and coriander vinaigrette

For 4 people


  • For the prawns:
  • 12 large tiger prawns (peeled, cleaned, tails on)
  • 30ml olive oil
  • 2 cloves of garlic (finely chopped)
  • For the salsa:
  • 1 avocado (diced)
  • 1 mango (diced)
  • 1 small red onion (diced)
  • ½ bunch coriander (finely chopped)
  • Juice and zest ½ lime
  • 1 tablespoon olive oil
  • Salt pepper
  • For the dressing:
  • 125ml coconut cream
  • Juice and zest ½ lime
  • ½ bunch coriander (finely chopped)
Manu prepares his tiger prawns in The Morning Show. Credit: The morning show


  1. For the salsa, combine all the ingredients in a glass bowl, set aside
  2. For the dressing, blend all ingredients in a bar blender, food processor or even a NutriBullet until smooth, set aside
  3. For the prawns, place a skillet over medium-high heat, drizzle with olive oil, when hot, add the prawns, sauté for a minute on each side, add the garlic and cook for another minute, out of fry pan, set aside
  4. For plate, place a cookie cutter in the middle of the plate, fill with some of the salsa, top with three shrimp, drizzle with dressing and garnish with cilantro leaves
  5. Enjoy your lunch!

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