Tiger Prawn Salad with Mango & Sweet Chilli Recipe


  • 4 Slices of Sour Dough Bread
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Vegetable Oil
  • 250g Raw Tiger Prawns (peeled)
  • 1 Garlic Clove (minced)
  • 1 Red Chilli (deseeded and chopped)
  • 1 Mango (cut into chunks)
  • 1 Handful of Chopped Coriander
  • Juice of 1 Lime
  • 1 bag of Florette Best Dressed with Sweet Chilli Dressing


  1. Brush the slices of bread with olive oil and either grill or pan fry for 30 seconds each side until golden brown.
  2. Heat the vegetable oil in a non-stick frying pan and fry the prawns over a high heat for 2 minutes stirring occasionally.
  3. Add the garlic, chilli and mango and fry for another minute or until the prawns are cooked through.
  4. Add the coriander and lime juice and spoon onto the crispy bread slices.
  5. Arrange the salad with the prawns on top of the bread on plates, drizzle the dressing over the salad leaves and shake the lemongrass to sprinkle over to serve.