Tiger prawns with mango salsa and clementine mayonnaise

Serves: 2 Prepare & Cook:


  • 1 egg
  • 1 tbsp clementine zest and juice
  • 300ml sunflower oil
  • ½ mango, finely diced
  • ½ red onion, finely chopped
  • ½ red pepper, finely chopped
  • 3 tbsp olive oil
  • 1 tbsp red grape vinegar
  • 2-4 tiger prawns
  • 2 tsp chopped coriander, to serve


  1. To make the clementine mayonnaise, put the egg in a hand blender with the clementine juice and some seasoning. With the motor running, gradually add the sunflower oil until you have a thick, emulsified mixture. Stir in the zest, season and set aside.
  2. Prepare the salsa by mixing the mango, red onion and red pepper with 2 tbsp of the olive oil and the vinegar. Season.
  3. Heat the remaining oil in a frying or griddle pan. Add the prawns and cook for 1-1½ minutes on each side or until just cooked through.
  4. To serve, put a spoonful of mayonnaise in the bottom of each serving dish, sit the prawns on top, finish with a generous spoonful of mango salsa and sprinkle with the chopped coriander.

Top Tip

The clementine mayonnaise can be made well ahead of time and stored in the fridge.

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