A really easy and refreshing starter from Alan Davidson’s “Seafood of South East Asia”.
Peel the prawns and cut up into chunks. Cube the mango flesh. Mix together.
Mix the dressing ingredients and then stir gradually into the prawns and mango. Stop when the mixture is lightly bound but not liquidy.
Divide between four bowls or mango skins. Garnish with strips of red pepper and mint leaves. Serve chilled.