Try this delicious recipe idea from Luke Mangan drawing on fresh seasonal produce.
1 large mango, peeled
1/2 onion, finely chopped
1 small red chilli, seeded and finely chopped
1/2 bunch coriander, chopped
12 large green prawns, peeled and deveined (tail intact)
Extra virgin olive oil, for drizzling
Sea salt
Dice the mango flesh and place in a bowl with the onion, chilli and coriander. Gently mix to combine. Spoon a mound on to the middle of each serving plate.
Barbecue, pan-fry or grill the prawns until they just change colour from opaque to white. Serve on top of the salsa, drizzle with olive oil and season to taste.
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