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Prawn and Mango Cups
10 large peeled prawns/shrimp, cooked and cooled 20 baby gem or cos/romaine lettuce leaves ¼ cup Speedy Mayo, Aquafabulous Mayo or other good-quality mayo flesh of 1 large just-ripe avocado, cut into 20 wedges flesh of 1 large just-ripe mango or pawpaw, finely chopped salt and ground black pepper, to taste a drizzle of lime or lemon juice, to serve 20 tiny sprigs of soft herbs, such as chervil or basil
© Annabel Langbein Media
Halve prawns/shrimp lengthways and remove the gut. Arrange lettuce leaves on a large platter. Top each with ½ tsp mayo, a slice of avocado and then a prawn/shrimp half. Scatter with mango, season with salt and pepper, drizzle with lime or lemon juice, top with herbs and serve.
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