1 To make mango salsa, heat oil in a frypan. Add mustard seeds and curry leaves. As seeds start to pop, stir in ginger and chilli. Cook for 1-2mins, then stir in mango. Remove from heat and set aside to cool. Check seasoning before serving. Makes 2½ cups

2 To make rocket pesto, combine pecorino, walnuts, garlic and rocket in a food processor. Season with salt and pepper and whiz until nearly smooth. With motor running, add oil and whiz until mixture resembles a loose paste. Makes about 1½ cups

3 To make pink tartare sauce, simmer wine in small saucepan over moderate heat until reduced to 1 tbsp, about 1min. Set aside to cool. Place remaining ingredients in a bowl, mix well, then stir in wine. Makes 2 cups

4 To cook prawns, preheat a barbecue or chargrill to moderately high. Toss prawns in a large bowl with garlic, parsley and oil. Cook in batches until they change colour and are cooked through, about 4-5mins.

Wine match
A soft red or flavour-packed white is best with this dish. Try the soft 2008 Westend Tumbarumba Pinot Noir, $15, or the fragrant and generous 2009 MadFish Gold Turtle Flint Rock Chardonnay, $30.