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Serves 4


2 inches fresh root ginger, grated
grated rind and juice of 1 lemon
2 tbsp. light soy sauce
2 tsp. white sugar
1 1/2 lbs. fresh tiger prawns
1 large ripe mango, decored and cubed
3 green onions, thinly sliced
6 Roma tomatoes, finely chopped
1 tsp. Tabasco sauce (more for a spicier taste)
4 tbsp. fresh cilantro, coarsely chopped
1 tsp. salt
2 tsp. walnut oil
1 1/2 cups cooked white rice
2 tbsp. thick coconut milk
2 cups. choice of mixed coarsely chopped tender steamed vegetables
1 tsp. lime juice
1 tsp. salt
1 tsp. black pepper


Combine ginger, lemon rind, lemon juice, light soy sauce and white sugar in a pan. Bring to a boil and reduce to a simmer for 2 minutes or until sugar has dissolved. Add tiger prawns and simmer gently for 15 minutes or until prawns are pink.

Meanwhile, combine mango cubes, onions, tomatoes, Tabasco sauce, 3 tbsp. cilantro, salt and walnut oil in a bowl. Mix well. Chill in fridge until needed.

Combine cooked rice, coconut milk, vegetables, lime juice, salt and black pepper in a bowl. Mix well. Chill in fridge until needed.

Divide prawns amongst the dinner plates. Serve hot with the salsa and the rice salad. Crusty bread is also another great accompaniment.