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:

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!