20 large green King prawns, peeled and deveined
4 cloves garlic, minced
½ bunch thyme leaves
¼ cup extra virgin olive oil
Sea-salt flakes and freshly-ground black pepper
Leaves of 1 head Sweet Gem lettuce
4 cups baby rocket leaves
½ cup sliced almonds, toasted
2 cups pecorino, shaved
1 bunch chives, finely chopped
2 cup cooked pappadums, crumbled
1 cup aioli
Juice of 2 limes
2 tsp sesame oil
1 tsp Tabasco
2 tsp sweet mustard
Toss the prawns with the garlic, thyme and olive oil in a large bowl. Season with salt and pepper, then cook on a moderate barbecue grill.
Toss the Sweet Gem lettuce, rocket, almonds, Pecorino, chives and pappadum crumbs. Use a sharp knife to remove the mango cheeks, scoop out the flesh and slice finely. Add to salad.
Remove the remaining flesh from around the mango stone, then combine with the aioli, lime juice, sesame oil, Tabasco and mustard. Puree until smooth. Drizzle over the salad, then serve with prawns.