GRILLED KING PRAWNS WITH MANGO, YOUNG COCONUT

> Makes: 4 serves

> Prep time: 20 minutes > Cooking time: 2 minutes

Ingredients

2 young coconuts

2 mangoes

200 ml (7 oz) coconut cream

1 long green chilli, seeded and nely chopped

Juice of 4 limes

1 tablespoon sh sauce

6 spring onions (scallions), sliced

20 Crystal Bay Green King Prawns

Method

1. Peel and nely dice the mangoes and put in a large bowl. Add the coconut esh, coconut cream, chilli, lime juice, sh sauce and spring onions.

2. Preheat the barbecue hotplate to medium.

3. Cut the prawn in half lengthways and remove the intestine. Season with salt and pepper and cook for a couple of minutes until opaque and just cooked through. Serve drizzled with mango dressing.

Tip: Ask your grocer to cut open your young coconut or, if you have a cleaver at home, you can do it yourself. Using a spoon, scoop out the soft esh from the inside and dice.

Duck And Mango Noodle Salad

> Makes: 4 serves > Prep time: 20 minutes > Cook time: 2 minutes

Ingredients

2 duck breasts, trimmed

200g rice noodles

½ red capsicum, cut into strips

2 green onions, sliced

¼ cup coriander leaves

¼ cup mint leaves

2 teaspoon sh sauce

1 tablespoon lime juice

2 tablespoons vegetable oil

2 tablespoons sweet chilli sauce

1 mango, thinly sliced

Lime wedges, to serve

Mango Croissant Puddings

> Makes: 4 serves > Prep time: 15 minutes > Cook time: 35 minutes

Ingredients

3 croissants, torn into small pieces

1 mango, chopped

3 eggs, lightly beaten

½ cup caster sugar

½ cup cream

1 ½ cups milk

1 teaspoon vanilla essence

Ice cream, to serve Mango curd, to serve (optional)

Method

1. Preheat oven to 170C. Lightly grease four 1-cup capacity ovenproof ramekins or dishes.

2. Divide the torn croissants and chopped mango among the ramekins.

3. Whisk together the eggs, caster sugar, cream, milk and vanilla until fully combined and transfer mixture to a large jug. Pour over the croissants and mango then place the ramekins in a baking dish.

4. Pour boiling water into the baking dish, coming half way up

Method

1.Peel and nely dice the mangoes and put in a large bowl. Add the coconut esh, coconut cream, chilli, lime juice, sh sauce and spring onions.

2. Heat a nonstick frying pan over low heat. Add the duck breasts, increasing the heat as the duck cooks. Cook until duck skin is golden brown and middle is still slightly pink. Remove from pan.

3. Soak the noodles in a bowl of boiling water until soft then drain and run under cold water.

4. Transfer the noodles to a bowl and toss with capsicum, green onions and herbs.

5. Combine the sh sauce, lime juice, oil and sweet chili. Toss with the noodle mixture and fold through sliced mango.

6. Slice duck breasts and serve with mango noodle salad. Serve with lime wedges.

Tip: It’s best to cook duck breasts starting them in a cool pan the sides of the ramekins.

5. Transfer to the oven and bake for 35 minutes or until golden and set. If the puddings start to brown too quickly cover the baking dish with foil.

6. Allow the puddings to stand for 5 minutes then serve with ice cream and mango curd (optional).

6. Allow the puddings to stand for 5 minutes then serve with ice cream and mango curd (optional).