Prawn salad with mango and chilli


Serves: 8
Time to make: 25 mins
Total cost: $46.96 / $5.87 per serve

  • 300g sugar snap peas, trimmed
  • 32 large cooked king prawns, peeled, deveined, tails intact
  • 2 large ripe mangoes, cheeks removed, thinly sliced
  • 1 large Lebanese cucumber, halved lengthways, thinly sliced diagonally
  • 100g baby Asian salad leaves
  • Dressing
  • 2 tablespoons mirin (Japanese rice wine)
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 long red chilli, seeded, finely chopped
  • 1 teaspoon finely grated ginger
  • 1 teaspoon brown sugar


Step 1 Blanch sugar snap peas in a saucepan of boiling water until bright green and slightly tender. Drain. Rinse under cold running water.

Step 2 Place peas, prawns, mango, cucumber and salad leaves in a large bowl. Gently toss to combine.

Step 3 Make dressing: put mirin, lime juice, olive oil, chilli, ginger and sugar in a small bowl, whisk until well combined. Divide salad between plates and drizzle each with dressing.

Serve as part of our classic Christmas menu with a fresh twist, so you can enjoy your favourite food and still be healthy!

Prawn salad with mango and chilli
Turkey breast with pine nut and quince stuffing
Spiced cherry sauce
Potato salad with mint and pistachios
Asparagus, bean and feta salad
Pimm’s and berry custard trifle cups


You can do a lot of the prep in advance – follow this time plan:

2 days before

  • Cherry sauce – make sauce, allow to cool, then cover and refrigerate. To serve, either allow to come to room temperature or warm gently.
  • Trifles – make custard. Store in an airtight container in the fridge.

1 day before

  • Prawn salad – make the dressing. Store in an airtight container in the fridge.
  • Turkey – make the stuffing. Store in an airtight container in the fridge.
  • Potato salad – boil potatoes. Set aside to cool completely. Cover and refrigerate.
  • Asparagus salad – make the dressing. Store in an airtight container in the fridge.

3 hours before

  • Trifles – assemble and cover with plastic wrap. Keep in the refrigerator until you are ready to serve.
  • Asparagus salad – blanch beans and asparagus.

2 hours before

  • Turkey – prepare turkey and roast in the oven.
  • Cherry sauce – remove from fridge. Allow sauce to warm to room temperature.

Just before serving

  • Assemble prawn salad, potato salad and asparagus salad.
  • Add dressing to potatoes just before serving.

HFG tip

You can find mirin in the Asian section of your supermarket.

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