Recipe by Andrew Mirosch
Executive Chef
Restaurant Lurleen’s


  • 12 large local peeled king prawns, tail on, de‐veined

  • 1 mango, skin and seed removed, diced

  • 1 cup of baby watercress leaves

  • ½ red onion, finely sliced

  • 2 avocados, dice one and mash the other. Gently mix the diced avocado and mashed together

  • Lime Dressing

  • 30ml extra virgin olive oil

  • 30ml lime juice

  • 1 tsp white sugar

  • 1 tsp grain mustard

  • Zest of 1 lime

  • Grind of black pepper

  • Pinch of salt


  • 1.

    For dressing, place all ingredients in a jar and shake well. Refrigerate.

  • 2.

    Place 4 ring cutters, 10cm in diameter x 5cm high in the centre of the 4 plates and divide mango and avocado between them, pressing down lightly.

  • 3.

    Remove cutter and top mango and avocado with onion, prawns, and watercress.

  • 4.

    Drizzle with lime dressing (shake well before use) and serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 300kj
  • Fat Total 22g
  • Saturated Fat 3g
  • Protein 6g
  • Carbohydrate 25g
  • Sugar 13g
  • Sodium 215mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Debra115Report
I made this our Christmas starter and it was well received by everyone. Looks as good as it tastes. Highly recommend it ******
Posted by SueReport
This dish looks really impressive on the plate, and was really easy to prepare. I cheated a little and bought cooked cocktail prawns, and for the lime dressing I used honey instead of sugar, and omitted the mustard. Highly recommended. *****