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
Ingredients:
- 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)
Method:
- For the salsa, combine all the ingredients in a glass bowl, set aside
- For the dressing, blend all ingredients in a bar blender, food processor or even a NutriBullet until smooth, set aside
- 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
- 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
- Enjoy your lunch!
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