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Prawns with Wasabi Mayonnaise Green Mango and Apple
Recipe by Michael Demagistris
- Steps
- Ingredients
Steps
- To prepare the cooked prawns, remove heads from prawns, peel shell from the body, leaving the tail shell attached. Using a pair of tweezers, remove the centre vein from each prawn. A gentle rinse under running water may be needed to dislodge any remaining vein. Refrigerate until required.
- In a small clean bowl, combine mayonnaise and wasabi powder, mixing until smooth and powder has dissolved. Season with salt and pepper and set aside until required.
- Pour the lime juice through a strainer into a clean small bowl. Add the fish sauce and sugar, stirring to make sure the sugar completely dissolves.
- Using a clean, dry chopping board and sharp knife, slice the chilli’s in half lengthways, removing the green stalks, pith and seeds. Slice into very thin strips, 4cm in length and place into a medium size bowl.
- Cut a piece for the base of the green mango to give you a flat and less slippery base in order to secure it on the bench while cutting thin slices off each side of the mango. Alternatively, use a mandolin slicer to achieve thin slices. Stack the thin slices up on top of each other, and cut into matchstick sized strips. Place into the bowl with the chilies.
- Cut apple into thin slices, either side of the core, stack these slices on top of each other and slice into thin matchsticks. Add to the mango and chilli and toss to combine. At the last minute, add the fried shallot and pour over the dressing to serve.
- To serve, take a tablespoon of wasabi mayonnaise and create a smear in the centre of the plate. Top with a small elongated mound of mixed salad and dressing, place four prawns decoratively on top and serve immediately. Finish with a small bundle of snipped baby purple shiso.
