Small serves are best for a crowd. These sweet yet spicy cups are great to share.
750g cooked tiger prawns, peeled, deveined, tails removed
1 cup zucchini noodles
1 punnet cherry tomatoes, quartered
1 baby cos lettuce, torn
6 baby cucumbers, chopped
1 ripe mango, seeded and diced
1⁄4 bunch coriander, leaves picked
1⁄4 bunch mint, leaves picked
1 long red chilli, seeded
2 cloves garlic
3cm piece ginger, peeled and chopped
Juice of 2 limes
1 tsp sesame oil
2 Tbsp extra virgin olive oil
Sea-salt flakes and freshly ground black pepper
Chop prawns and put in a large bowl with zucchini noodles, tomatoes, cos lettuce, cucumber, mango, coriander and mint.
Combine chilli, garlic, ginger, lime juice and sesame oil in a blender, then puree until smooth. Add olive oil and pulse several times. Season.
Spoon the prawn salad into small serving cups, then drizzle with the chilli dressing. Serve with remaining dressing on the side.