For the salad: 1 tablespoon balsamic vinegar, 1 tablespoon lime juice, 2 tablespoons extra-virgin olive oil, 2 mangos, cubed, 2 avocados, cubed, 1/2 small red onion, diced, 2 tbsp ketchup, 1 tbsp tomato purée, 1 tbsp Tabasco, 1-2 tbsp Worcestershire sauce, salt and freshly ground black pepper to taste
Directions: In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil add tomato purée, ketchup and Worcestershire sauce. Mix everything well. Toss in mangoes, avocado and red onion to coat.
Prepare tempura (water and ready tempura flour from Asian market), dip prawns in tempura and fry them in hot oil. Add to salad and serve immediately.