Main content

Mango Prawn and Watercress Stack

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.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
2 comments • 2 ratings
Please login to comment
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. *****