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.