Prawn Salad

Recipe Craig Squire – Ochre Restaurant – Cairns

Chilled prawn and mango salad, mint chilli and lemon aspen
dressing – served with taro chips

Serves 4 as an entrée
20 freshly cooked local prawns – peeled
2 ripe but firm mangoes – sliced
1 small taro – sliced finely and fried to make crisp healthy chips
1 red chilli – sliced
2 spring onions – sliced
12 mint leaves – torn
120ml dressing

Lemon aspen dressing
(or make your favourite home dressing)
This is a wonderful fragrant dressing ideal for any salad
This recipe makes 1.25 litres of dressing
Lemon aspen vinegar:
100g crushed lemon aspen
125ml honey
500ml vinegar

Place the above ingredients in a saucepan and simmer for 30 minutes and strain
When cool, blend or shake in jar in the flowing ratios
750ml macadamia oil
500ml lemon aspen vinegar
2 tbsp Dijon mustard
Salt and pepper to taste
To serve
Toss all salad ingredients except taro with dressing, present either in a bowl for guests to share or plated individually, garnish with taro chips