Start this recipe by preparing the mango salad at least 30 minutes before needed, leaving it at room temperature as this allows the flavours to develop. In a mixing bowl, combine together the pineapple, cucumber, avocado, coriander chilli and half of the lime juice and zest. Season well and combine with a few drops of olive oil.

Meanwhile, peel and de-vine the prawns, leaving their tails on. Put the prawn shells in a saucepan together the white wine, wine vinegar, shallot, celery, bay leaf and peppercorns and bring to the boil. Turn down the heat and simmer for 20 minutes to infuse. When ready, drop in the prawns and cook for a few minutes. Remove the prawns from the stock, drizzle with a little olive oil and season well with smoked paprika, lime zest & juice, salt and pepper. Spoon the mango salad onto a serving plate and top with the prawns and a spoon of crème fraiche.