100 g / 3.5 oz cooked prawns peeled, deveined, and tails removed
Half a mango
1 red onion
1 small green chili pepper
Salt and pepper
For the salad: finely slice the red onion and green chili pepper. Cut the mango into small cubes and the prawns into small pieces. Keep a few whole prawns for garnish. Transfer everything to a large bowl and combine.
For the boats: first cut the avocados in half and scoop out most of the flesh leaving some around the edges. Reserve the skins for serving. Crush the removed flesh with a fork, then add to the mango-prawn salad and combine.
Squeeze half of the lime and add the juice to the preparation along with the chopped coriander. Combine and season with freshly ground salt and pepper to taste.
Spread the sesame seeds on a small plate. Press the hollowed avocados on the seeds so that they stick to the flesh.
Garnish the avocados with the mango-prawn salad. Place one or two whole prawns on top and serve on a bed of fresh arugula. Enjoy!