24 large raw peeled prawns, tail on
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon sesame oil
2 tablespoons olive oil
24 slices shaved, streaky bacon or pancetta
1⁄4 cup olive oil
1 clove garlic, crushed
finely grated zest and juice of 1 lime
1 long red chilli, seeded and finely sliced
1 red capsicum, roasted, peeled, diced
2 spring onions, including some of the green, finely chopped
sea salt and freshly ground pepper
1 tablespoon chopped basil
Prawns: Combine the garlic, ginger and both oils in a bowl and toss through the prawns. Wrap each prawn in bacon, leaving just the tail uncovered. Cover and refrigerate for up to 24 hours.
Dressing: Whisk the olive oil, garlic, lime zest and juice and chilli together in a bowl and stir in the capsicum and spring onions. Season. Add the basil and diced avocado just before serving.
To finish: Peel the mango and slice each cheek from either side of the stone. Cut off the remaining flesh, dice and add to the dressing. Cut the cheeks into long thin slices.
Lay the mango, in overlapping slices, on serving plates.
Heat a sauté pan with a little olive oil and cook the prawns 1-2 minutes each side, depending on their size. Drain on kitchen towels.
Arrange 2 prawns in the centre of the sliced mango and spoon over some of the salsa. Place a small bunch of watercress on top then another two prawns and a little more salsa. Serves 6
Scallops wrapped in bacon can be used in place of the prawns
Christmas menu: Serve with Peppered Eye Fillet with Pecorino and Herb Dressing, Turkey Breast with Spinach and Tarragon Stuffing, a Summer Salad with Lemon Dressing, Roast Potatoes with Cherry Tomatoes and Olives and Rasperry, White Nectarine, Lemon Curd and Limoncello Parfaits to finish.