Lemon prawns with mango salsa

Ingredients - Lemon prawns

1½ tbsp lemon grass, finely chopped

2 small red chilli, seeded and finely chopped

3 tbsp lemon juice

4½ tbsp olive oil

24 large raw prawns, shelled and deveined, tails intact

Ingredients - Spiced Salsa

2 mangoes, diced

1 large chilli, seeded and diced

1 small red onion, diced

1 clove garlic, crushedl

2 tbsp fresh coriander, chopped

1 tbsp fresh ginger, grated

1 lime, juiced

Ingredients - Salad

½ tbsp balsamic vinegar

3 tbsp olive oil

1 butter lettuce

2 cups baby spinach leaves, washed

Method

Place lemon grass, chilli, lemon juice and 4½ tbsp olive oil in a bowl, add prawns; toss to coat, cover and refrigerate for several hours.

Combine salsa ingredient in a bowl and refrigerate. After prawns have marinated for several hours, separate lettuce leaves, washing and using only the smallest leaves. Arrange lettuce and spinach leaves on four small plates. Pre-heat a *Calphalon One 30cm Square Grill Pan over medium heat for between 5-7 minutes, or until you can feel the heat off the pan when a hand is held approximately 30cm above. Remove prawns from marinade and cook for approximately 2-3 minutes or until they are pink and begin to curl.

Whilst prawns are cooking, place balsamic vinegar and remaining olive oil into a small bowl and stir. Drizzle dressing over salad. Remove warm prawns from grill and arrange 6 prawns atop each plate of salad. Spoon salsa over prawns and serve immediately.

SERVES 4

*Calphalon One Square Grill Pan. RRP $179.00