King Prawn and Mango Salad with Sweet Sesame Dressing

Serves 4

30 min to cook



  • 400g cooked and peeled king prawns

  • ½ iceberg lettuce, chopped into 4 wedges

  • 2 mangoes, sliced

  • Green onion strips and sliced whole red chillies, to garnish

Sesame dressing:

  • 2 tsp sugar, to taste

  • 2 tsp Suehiro grain vinegar (or rice wine vinegar)

  • 1 tsp sesame oil

  • ½ tsp light soy sauce

  • 1½ tbsp peanut oil


Arrange the prawns, lettuce and mango on a serving dish.

To make the dressing, combine the sugar, vinegar, sesame oil,

soy sauce and peanut oil in a small jug, mixing until the sugar dissolves.

Drizzle dressing over the salad. Garnish with the green onions and red chilli.

Serve immediately.


Recipes by Qantas Creative Director - Food, Beverage and Service Neil Perry and Spice Temple, Sydney Head Chef Andy Evans. Photography by Brent Winstone and Guy Balley. Styling by Aimee Jones.