Mango and prawn salad
Photographer: Dean Wilmot. Stylist: Sarah Denardi
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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