A perfect little dish for a sunny weekend: fresh, citrusy and savory all at once, with delicate shrimp, sweet mango, and subtle umami.

Ingredients
8 raw prawns, peeled and cleaned
1–2 tbsp extra virgin olive oil
1 tbsp fresh lime juice
1–2 tsp fish sauce, to taste
1 small ripe mango, finely diced
small handful fresh coriander, finely chopped
½ red chili pepper, thinly sliced

Place the shrimp between two sheets of baking paper and gently press them flat using a tortilla press or the bottom of a pan until thin and even.

Arrange the flattened shrimp on a chilled plate, slightly overlapping in a circular shape to create a carpaccio.

Drizzle with olive oil, lime juice and fish sauce, balancing the freshness, salinity and citrus notes.

Scatter the mango, coriander and red chili evenly over the top. Let it rest for 10–15 minutes so the shrimp lightly cures in the acidity and the flavours come together.