Hot Prawn Salad with Mangoes and Pineapple

Featuring crispy prawns and sweet chunks of fruit, this makes for a light lunch.

April 2011 | By Rachelle Santos
Hot Prawn Salad with Mangoes and Pineapple
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at a glance

Main Ingredient

Fish and Seafood



Preparation Time


Date Published

April 2011

Featuring crispy prawns and sweet chunks of fruit, this Asian favorite makes for a light yet satisfying lunch. To retain the crunch, fry the prawns just before serving.

ServesPrep Time 20 minutes  Cooking Time 10 minutes

1/4 cup mayonnaise
2 tablespoons condensed milk
1/2 cup mango, cut into 1/2-inch cubes
1/2 cup pineapple tidbits, drained
salt and white pepper to taste
1 egg
3/4 cup cornstarch
3/4 teaspoon salt
10 medium prawns, shelled, deveined with tails left on
oil for deep-frying
6 small romaine lettuce leaves (optional)

1  In a medium bowl, mix together mayonnaise and condensed milk. Toss in mango cubes and pineapple tidbits. Season to taste with salt and white pepper. Chill and set aside.

In a small bowl, combine egg, cornstarch, and salt. Whisk until batter becomes smooth. Dip prawns in the batter, one at a time, and deep-fry in preheated oil. Fry a few pieces at a time. Cook prawns just until they turn pink and batter is light golden brown. Drain on paper towels.

To serve, arrange lettuce on a platter. Add the fruit-mayonnaise mixture and top with the fried prawns. Alternatively, you may toss the prawns in the mayonnaise mixture then transfer to the platter. Serve immediately.


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