For the Spicy Mango Mayonnaise:

1. Add the diced mango to a mini blender and blend until smooth. (You may need to uncover and mix with a spoon, then cover and blend again to puree completely.)
2. Transfer the mango puree to a medium bowl and add mayonnaise, ground cayenne, crushed red chili pepper flakes, kosher salt, and lemon juice. Mix with a spoon until evenly combined. Then transfer to an airtight jar, cover and set aside.

For the Stir-fried Broccoli:

1. Cut the broccoli into florets and rinse thoroughly. Chop the garlic, red chilies, and break the dried chilies into small pieces.
2. Heat olive oil in a wok or sauté pan over medium-high heat. Once hot, add the garlic and fresh red chilies and sauté until fragrant.
3. Add the broccoli florets and dried red chilies and cook for 2-3 minutes, tossing occasionally, until the florets start to brown slightly.
4. Turn the heat down to medium-low and pour in the water. Giver everything a quick stir, then cover and simmer for 4-5 minutes.
5. Uncover the wok and turn the heat back up to medium-high again. Toss and cook until the water has evaporated and the broccoli florets are tender, but still retain some crunch.
6. Switch off the heat, then drizzle the sesame oil on the broccoli and gently stir.
7. Arrange the broccoli, garlic, and chilies around the perimeter of a large round serving plate.

For the Crispy Prawns:

1. Peel and devein the prawns if needed. Then rinse thoroughly and pat-dry with paper towels.
2. Combine the tapioca starch and cornstarch in a large Ziplock bag or bowl. Mix with a spoon until evenly combined. Add the prawns to the Ziplock bag and massage the pieces to fully coat them in the starch mixture. (If using a bowl, toss the prawns gently to coat in the starch mixture.) Shake off any excess starch and transfer the prawns to a clean plate.
3. Heat peanut oil in a small pot over high heat for a few minutes until the oil reaches a temperature of 175°C/350°F. Then turn the heat down to medium-low. Working in batches, add 4-5 prawns into the pot and fry for 2-3 minutes, moving them gently around with a metal slotted spoon to ensure they don’t stick to each other, until they are slightly browned. Transfer to a paper towel lined plate to drain, then repeat with the remainder prawns.
4. Working in batches again, fry the prawns again for 1-2 minutes, until they are golden brown. Drain on a paper towel lined plate again.
5. Transfer the prawns to a stainless steel mixing bowl and add 5-6 tablespoons of the Spicy Mango Mayonnaise on top. Gently (but quickly) toss to coat the prawns with the spicy mango mayonnaise. Then spoon the prawns into the center of the broccoli lined plate.
6. To Serve: Sprinkle with black toasted sesame seeds and chopped spring onion if desired. Serve immediately with warm steamed rice.