Serves 4



• 2 tablespoons Dilmah t-Series Ceylon Young Hyson Green Tea

• 8 U8 prawns (Head & shell removed and cleaned)

• 3?4 teaspoon salt

• 1?2 teaspoon ground black pepper

• 21?2 tablespoons shaved fresh coconut


Mix the tea, salt, pepper and 1?2 a tablespoon of the coconut together. Put prawns onto a flat oven tray. Lightly coat the prawns with the rub and leave to marinate for 20 minutes.

Mango Cream


• 45g freeze dried mango

• 120g mango puree

• 35 grams cream

• 5g caster sugar

• Pinch of salt


Place the 20g of the freeze dried mango, mango puree, cream, sugar and salt into a blender and puree. Transfer the mixture to a paco jet beaker and freeze. Pacotize when needed.

Mango Salsa


• 1 ripe mango

• 1 finely diced shallot

• 1 small red chilli (seeds removed and chopped)

• 1 tablespoon extra virgin olive oil

• 1?2 red capsicum

• Salt and pepper


Peel and dice the mango and red capsicum. Put into a mixing bowl with the chopped chilli and shallot. Add the extra virgin olive oil and salt and pepper to taste.


Preheat the oven to 180°C. Place the prawns into the oven and cook for approximately 7-8 minutes. With a pastry brush paint a thick stripe of the mango cream onto 4 serving plates. Divide the mango salsa between the serving plates. Lay two prawns on top of the salsa. Finish the plate with the remaining freeze dried mango and fresh grated coconut.