Prawn martini with mango salsa

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Prawn martini with mango salsa

1–2 ripe mangoes, peeled and diced
1 large red chilli, finely diced
Juice of 2 limes
9 Thai basil leaves, julienned
1 x 1 kg (2 lb 4 oz) medium prawns, cooked and shell removed and deveined
125 ml (4 fl oz/1/2 cup) coconut dressing,
2 kaffir lime leaves, julienned
Julienned red chilli for garnish

Betel Leaves for Ganish

Coconut dressing
150 ml (5 fl oz) coconut cream
2 tablespoons lime juice

1 tablespoon fish sauce


Have 4 martini glasses ready. Mix the mango, chilli, lime juice and Thai basil together to make the salsa. Spoon 2 tablespoons of salsa into the bottom of each martini glass.

Dress the prawns with the coconut dressing and place 4-6 prawns in next, Add a touch more salsa on top and finish with the kaffir lime strips and a garnish of red chilli and betel leaves

SERVES 4 AS A STARTER

You can find other simple recipes like this for your next dinner party in Pete’s My Table Cook Book, which is free when they buy any two specially marked bottles of Jacob’s Creek Reserve from participating stores.

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