• 40g butter
• 2 cloves of garlic, skinned and finely chopped
• 16 raw tiger prawns, peeled, except for the tails
• Salt and freshly ground black pepper
• 1 ripe mango
• 200g mixed salad leaves
• 4 spring onions, trimmed and sliced
• 3 tablespoons white wine vinegar

Method:

1. Heat the butter in a wok. Add the garlic, prawns and a generous amount of salt and pepper.
2. Cook for about 3 minutes or until the prawns are pink and opaque.
3. Meanwhile prepare the mango. Cut a large slice from one side of the fruit cutting as close to the stone as possible. Cut another slice from the opposite side. Cut the flesh in segments, lengthways and crossways without breaking the skin. Then push the skin inside out to expose the cubed flesh. Peel the remaining centre section and cut the flesh away from the stone in chunks.
4. Divide the salad leaves between four individual salad bowls and top with the mango and the spring onion.
5. Arrange the prawns on top of the leaves and fruit.
6. Stir the wine vinegar into the wok, mixing with any remaining butter and garlic pieces. Spoon a little of these cooking juices over each salad before serving immediately.

   Serves 4