Preparation time: 15 minutes
Cooking time: 2-3 minutes
 

1. Peel the prawns, leaving the tail on. Cut off the head, make a cut just before the tail and remove the black vein by pulling it from the head end.
2. Heat 2 Tbsp. olive oil in a non-stick pan. Sauté the prawns with the brown sugar over high heat, one minute per side, until seared and pink, but no longer. Cool.
3. Meanwhile, prepare the dressing: wash, stem, split, seed and chop the green chili. Peel the ginger and cut into 2 or 3 pieces.
4. Wash the lime, finely grate the zest and squeeze the juice.
5. Purée the chili and ginger with the remaining oil, lime juice, hot water, salt and pepper. Mix in the lime zest and set aside.
6. Peel and dice the mango. Peel and thinly slice the onions. Wash and dry the salad greens.
7. Combine the salad greens, sliced onion and diced mango in a bowl. Place the prawns on top, then drizzle with the dressing. Keep cold until serving time.

Serve chilled after tossing well.

A little extra: save the cooking juice from the prawns and add it to the dressing for extra flavor.