How to make the perfect prawn salad for a hot Australian Christmas

With Christmas fast approaching, it's high time for summer salads.

What better dish than a delicious prawn salad to enjoy the sunshine and festivity this holiday season?

9Honey Kitchen has a collection of prawn salad recipes to suit your budget and taste.

The first is this simple prawn and mango salad, which takes less than 60 minutes to whip up.

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Prawn and mango salad

This recipe serves four and includes the following ingredients. Find our step-by-step instructions here.

• 1kg uncooked medium king prawns
• 2 tablespoons light soy sauce
• 2 teaspoons sesame oil
• 1 fresh long red chilli, chopped finely
• 2 teaspoons finely chopped fresh coriander root and stem mixture
• 1cm piece (5g) fresh ginger, grated
• 2 cloves garlic, crushed
• 1 medium (430g) mango, sliced thinly
• 1 large (350g) red capsicum, sliced thinly
• 1 (130g) Lebanese cucumber, seeded, sliced thinly
• 1 cup (80g) bean sprouts
• ½ cup loosely packed fresh coriander leaves
• 2 green onions (green shallots), sliced thinly

King prawn salad with mango and creme fraiche dressing

Next up is a recipe with an added twist: King prawn salad with mango and creme friache King prawn salad with mango and creme friache

Impress your Christmas guests this year with a decadent prawn salad, which takes only 30 minutes to make.

All you'll need for this one is:

• 24 cooked King prawns, peeled
• 1 mango
• 2 heads baby cos lettuce, washed
• 2 avocados
• ½ bun dill, nicely picked

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Creme fraiche dressing

• 300mL Bulla Crème Fraîche
• ½ bunch dill, finely chopped
• 2 pinches cayenne pepper
• ¼ lemon
• ½ teaspoon salt

Neil Martin's warm king prawn salad

Finally, if cold salads aren't really your thing, you can try this warm King prawn salad.

This is a gentle, warming salad by Neil Martin that showcases traditional French techniques that are easily accomplished in the home kitchen.

The ingredients include:

• 2 avocadoes
• ½ bunch coriander
• splash of Tabasco
• 8-10 peeled, cooked king prawns
• 2 small carrots
• 1 Roma tomato
• 1 head of baby fennel
• 1 head of frisse salad
• 300ml single cream
• 200g butter
• 100ml white wine
• 1 bay leaf
• 7 sprigs thyme
• 5 black peppercorns
• 50ml sherry vinegar
• 500ml fish stock

Find the full recipe on 9Honey Kitchen here.