Prawn and mango salad with rice paper crisps | Women's Weekly Food

Ingredients

• 2 Calypso mangoes
• 2 teaspoons finely grated ginger
• 1 clove garlic, chopped finely
• 2 tablespoons soy sauce
• ¼ cup (60ml) lime juice (about 2 limes)
• ¼ cup (60ml) extra virgin olive oil
• 4 makrut-lime leaves, centre vein removed, sliced thinly
• 750g large green (uncooked) prawns, peeled, tails intact, butterflied
• ½ long red chilli, seeded, chopped finely
• 4 x 22cm medium rice paper rounds
• 1 gem lettuce, leaves separated
• 250g baby cucumbers, sliced lengthways
• 1 medium (250g) avocado, cut into wedges
• ½ cup coriander sprigs