Sally's Galley: Prawn and mango salad
Sally Jenyns gives us the scoop on the perfect prawn salad for onboard entertainingThis is my all time favourite recipe for summer because it truly ticks every festive box.
First and foremost there’s fresh Australian prawns, a much loved part of an Aussie summer's day. And you can catch your own at this time of year, too.
We all look forward to mango season and how lucky that sweet mangoes are a great flavour match with salty prawns.
It’s a salad, just what you want to eat on a hot day, but t is also a self-dressing salad and just so easy.
This dish can be completely prepared the day before so the cook can also kickback and enjoy the fun times around the water with family and friends.
Enlist as many helpers as you can for peeling the prawns. Many hands make light work (keep the shells for berley).
Wishing everyone safe and happy boating holidays, hopefully, back on the water soon.
- SUMMER PRAWN AND MANGO SALAD
- For each guest allow 5 medium-large peeled cooked prawns or twice as many schoolies caught yourself
- ½ ripe mango, flesh sliced
- ¼ red onion, peeled and finely sliced
- Fresh lime and coriander sprigs to serve
Overnight the mango and onion juices will form a sweet dressing and there's no more preparation required on your salad days. Perfect for entertaining aboard.
Cheers!
Sally Jenyns
*The Sally's Galley column is written by Sally Jenyns, a well-travelled boater, successsful angler, on-board chef, champion crew, accomplished author, TV presenter and mother of two. You can follow Sally at Sally Jenyn's Facebook Page.
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