Grilled Prawn Salad

Method

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1. Toss the prawns with the oil, garlic, lime zest, chilli flakes and salt and leave for 15 minutes.

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2. Whisk the dressing ingredients together.

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3. Arrange the lettuce, mango, avocado, cucumber, tomatoes and onion on a large platter.

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4. Heat a barbecue grill or ridged pan to high. Thread the prawns onto skewers if you are grilling on a barbecue.

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5. Grill the prawns 2 minutes a side, until pink, opaque and lightly charred.

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6. Lay the prawns over the salad, drizzle with the dressing and scatter with the herbs.

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7. Serve straight away.

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Chef’s Tips

• Marinate with the zest, not the juice. Acid turns prawns mushy.
• Skewer the prawns so they turn in one go and cannot fall through the grate.
• Dress the salad at the last moment so the lettuce stays crisp.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Crusty bread
• A chilled Riesling
• Lime wedges

Storage & Reheating

Best fresh. Refrigerate cooked prawns up to 2 days and keep the dressing apart. The assembled salad does not keep.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.