• 1–2 ripe mangoes, peeled and diced
  • 1 large red chilli, finely diced
  • 2 limes, juiced
  • 9 Thai basil leaves, julienned
  • 1 kg medium prawns, cooked, shelled and deveined
  • 125 ml coconut dressing
  • 2 kaffir lime leaves, julienned
  • 1 red chilli, julienned for garnish
  • Betel leaves for garnish

Coconut Dressing

  • 150 ml coconut cream
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce


  1. Have four martini glasses ready. Mix the mango, chilli, lime juice and Thai basil together to make the salsa. Spoon 2 tablespoons of salsa into the bottom of each martini glass.
  2. Dress the prawns with the coconut dressing and place 4-6 prawns in each glass. Add a touch more salsa on top and finish with the kaffir lime strips and a garnish of red chilli and betel leaves.

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