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Mango and prawn salad

 
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Photographer: Dean Wilmot. Stylist: Sarah Denardi
Photographer: Dean Wilmot. Stylist: Sarah Denardi

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Low Carb
Course: Entree, Lunch, Main, Snacks
Favourite flavours: Salad, Seafood

Mango and prawn salad
INGREDIENTS

1kg uncooked medium king prawns
2 tablespoons light soy sauce
2 teaspoons sesame oil
1 fresh long red chilli, chopped finely
2 teaspoons finely chopped fresh coriander root and stem mixture
1cm piece (5g) fresh ginger, grated
2 cloves garlic, crushed
1 medium (430g) mango, sliced thinly
1 large (350g) red capsicum, sliced thinly
1 (130g) Lebanese cucumber, seeded,
sliced thinly
1 cup (80g) bean sprouts
½ cup loosely packed fresh coriander leaves
2 green onions (green shallots), sliced thinly

lime dressing
1/3 cup (80ml) lime juice
1 tablespoon grated palm sugar
2 teaspoons fish sauce
METHOD

Shell and devein prawns, leaving tails intact. Combine prawns in a medium bowl with sauce, oil, chilli, coriander root and stem mixture, ginger and garlic.

Refrigerate for 30 minutes.

Lime dressing
Meanwhile, combine all ingredients in a screw-top jar; shake well.

Cook prawns in a heated large frying pan, in batches, until changed in colour.

Combine prawns, Lime Dressing and remaining ingredients in a large bowl.
 
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Tip: Try "lamb & potato" or "Low GI"
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