Prepare the salad garnish by whisking together the lime juice and the caster sugar in a mixing bowl until the sugar has dissolved. Add the mango, red onion and tomato and mix well to coat in the dressing. Cover and chill until needed.
Heat the olive oil in a large frying pan set over a moderate heat and sauté the prawns for 5-6 minutes, stirring and tossing until pink and tender. Towards the end of cooking, add the lime juice, smoked paprika and seasoning and mix well.
Dress the salad with a little seasoning and the chopped coriander and spoon onto plates in the centre. Top with the prawns and serve immediately.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.