Mango and Lime Australian Prawn Cocktails with Sesame Seeds on Ice
2 mangos cut into cheeks, peeled and thinly sliced
Juice and finely grated rind of 1 lime, plus wedges to serve
2 tsp extra-virgin olive oil
¼ iceberg lettuce, cut into 6 wedges
18 large cooked Australian prawns, peeled, deveined, tails intact
sesame seeds and torn mint, to serve
½ cup mayonnaise
1 tablespoon tomato ketchup
1 tablespoon crème fraîche
1 teaspoon Worcestershire sauce
1 teaspoon finely grated horseradish
Tabasco, to taste
1 teaspoon lime juice
For the cocktail dressing, whisk ingredients in a bowl, season to taste and refrigerate.
Combine mango, lime juice and rind in a bowl, season to taste and refrigerate to chill. Add olive oil and toss gently.
Divide lettuce and mango among bowls, top with prawns, drizzle with dressing, scatter with sesame seeds and mint and serve with lime wedges.
Prep time: 15 mins
Chill Time: 2 hours