Mango and Coconut Prawn Salad

Preparation Time : 20 mins
Cooking Time : 5 mins
Serves : 4

Oli Vine Recipe Mango and coconut prawn salad


  • 1/3 cup Oli & Vine Sweet Mango, Tropical Coconut, Infused Chilli Dressing
  • Vegetable oil, for shallow frying
  • 1kg cooked prawns, peeled, halved, reserving half the trails and shells
  • 2 green mangoes, shredded
  • 3/4 cup fresh Thai basil leaves
  • 3/4 cup fresh Vietnamese mint leaves
  • 1 cup fresh coriander leaves
  • 1/4 cup salted cashew nuts, chopped
  • 2 tablespoons fried shallots,
  • Baby red cress, finely chopped chilli and lime cheeks, to serve


  1. Pour enough oil into a large frying pan to come 2cm up side of pan. Cook prawn tails and shells, in batches, for 1 to 2 minutes or until golden and crispy. Using a slotted spoon, transfer to paper towel to drain. Set aside for 10 minutes to cool. Crumble.

  2. Arrange prawns, mango, basil, mint and coriander in a serving dish. Drizzle with dressing. Sprinkle with cashews, fried shallots and baby red cress. Serve with lime cheeks and chilli.