Ingredients

Instructions

1. 1

   In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey to make the Bang Bang sauce. Set aside.

2. 2

   Pat the prawns dry with paper towels. Place the cornstarch in a shallow bowl and coat each prawn thoroughly, shaking off any excess.

3. 3

   Heat about an inch of vegetable oil in a deep frying pan or wok over medium-high heat (approx 350°F/175°C).

4. 4

   Fry the prawns in batches for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack or paper towels.

5. 5

   While the prawns are still warm, transfer them to a bowl and toss gently with about half of the prepared sauce until well coated.

6. 6

   Assemble the salad bowls with chopped romaine lettuce, cucumber slices, and diced mango.

7. 7

   Top the salad with the saucy prawns. Drizzle the remaining sauce over the greens if desired.

8. 8

   Garnish with sliced spring onions and serve immediately with lime wedges.