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Prawn, Mango, Avocado and Chilli Salad

Richard Bewley
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Prep Time 35 mins
Total Time 35 mins
Course Starter
Cuisine Thai
Servings 4


  • 1 x 200g bag of prawns defrosted and sliced into small slices (about 3-4mm wide)
  • 1 x large ripe mango stoned, and cut into small cubes
  • 1 x ripe avocado stoned, and cut into small cubes
  • 1 x red chilli de-seeded and finely sliced
  • 4 x spring onion trimmed
  • 1 x small bunch coriander leaves finely chopped
  • 2 tbsp Chilli dipping sauce
  • juice and zest of 1 limes
  • 1/2 tbsp sesame oil


  • Combine the chili dipping sauce, lime juice, and sesame oil in a small bowl (or ramekin) and mix well. I use a mini-whisk for this.
  • In a large mixing bowl, gently combine the finely chopped avocado, thinly sliced prawns, mango, chilli, spring onion and coriander.
  • Drizzle over about half of the chilli and lime dressing, and mix well.
  • Carefully place a quarter of the mixture into a chef’s ring, and gently compact using a pusher. Note: you do not want to crush or bruise the ingredients.
  • Serve with shredded Pak Choi or romaine lettuce and drizzle over remaining dressing.
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