Anolon Academy

Summer Prawn Stack

Want something that’s cold, refreshing and light to eat? This delicious prawn stack ticks all the boxes on a hot summer’s day with fresh Bowen mango’s, ripe avocado’s and chilled Australian prawns.  


  • 1kg Australian Cooked Prawns - Peeled and Deveined
  • 2 x Large Bowen Mango’s - Cubed
  • 1 x Bowen Mango - sliced for garnish
  • 1 x Large Ripened Haas Avocado - Cubed

Seafood Sauce

  • ½ Jar Whole Egg Mayo
  • 1 x tbsp Tomato sauce
  • 1 x tbsp finely chopped Chives and additional for garnish
  • 1 x tbsp Lemon
  • Generous pinch Murray River Salt Flakes
  • Freshly Cracked Black Pepper


Peel prawns, devein & chop into 1 cm pieces. Set aside. (Leave 4 full prawns aside for garnish).

Cube the Avocado and Mango’s. Set aside and squeeze some lemon juice onto Avocado (so it doesn’t go brown and oxidize).

Mix mayo, tomato sauce, lemon juice & seasoning until creamy consistency.

In a mixing bowl, gently mix through the prawns, avocado, mango’s, chives and cocktail sauce.


On a plate, place a metal ring in the centre and spoon prawn mix into the mold. With the back of a spoon, press the mix down and carefully remove ring. Garnish with sliced mango pieces and chives on top and finish with a prawn to the side. Serve immediately.


Prawn shells can be used to make a prawn/seafood stock/bisque.

This dish pairs nicely with a glass of Sauvignon Blanc.

Serves: 4

Prep Time: 45 mins

Cook Time: Nil