Miso prawns & mango salad recipe

Miso prawns and mango salad

We love this time of year because everyone is out and about enjoying the summer fun, enjoying lunch dates and pool parties. So we thought we would help you with your next summer function by sharing this Japanese inspired Miso prawns and mango salad dish. It is super easy to whip up and will make you stand out as “hostess with the mostest”.



1 small mango, stoned, peeled and finely chopped

2 large firm mangoes, stoned peeled and cut into wedges

1 1/2 tablespoons miso paste

1 tablespoon mirin seasoning

2 teaspoons sesame oil

800g raw prawns peeled and deveined

1 long red chili, seeded and thinly sliced

1/3 cup (80ml) rice wine vinegar

Shredded ice-burg lettuce


Blend together the finely chopped mango, miso paste, mirin seasoning and 1 tsp of sesame oil. Blend this until smooth. Place 1/2 cup of the miso mixture in a bowl with the prawns and toss until combine. Allow this to sit covered in the fridge for 30 minutes so all the flavours infuse. Reserve the remaining miso mixture aside.

Heat 1/2 tsp oil in a non-stick frying pan over medium-high heat. Stir-fry the prawn mixture in two separate batches for 4 mins each until cooked through.

Place the shredded ice-burg lettuce, mango wedges and chilli on a serving platter. Top with the prawns. In a separate bowl combine the reserved miso mixture with the rice wine vinegar. Pour this mixture over the prawn and salad platter to serve.

Miso paste available for purchase in store. Happy cooking and eating everyone!!

Summer lunch ideas