Begin by thawing the frozen prawn as per packet instructions. Once they are thawed marinate them with the lemongrass paste, ginger paste and extra virgin olive oil. Continue by assembling the salad ingredients in a large bowl.

Just before you are ready to serve the salad cook the prawns and mangoes. Skewer the prawns, you can cook them individually instead of skewering, it just makes it easier when flipping the skewered prawns. Fry them on a medium/high heat with a drizzle of extra virgin olive oil. Cook the prawns for up to 3 ½ min on each side. You’ll know they are ready when the flesh is no longer translucent.

At the same time as the prawns are cooking, cut each mango along the length to separate the two cheeks and set the large stone in the middle aside. Cut each of the four unpeeled cheeks into 3 wedges. Then heat a grill pan on a medium/high heat and apply a drizzle of extra virgin olive oil. Brush each of the 12 mango pieces with extra virgin olive oil also and grill them for 2-3 min on each side.

Prepare the dressing by simply mixing the ingredients together. Place the cooked mangoes and prawns on the salad and then pour the dressing all over it. Serve straight away.