Chilli & Mango Prawn Salad

Nothing screams summer more than mango & prawns – entice the sunshine out to play with this delicious light & tasty salad.   Perfect for lunch or dinner and for the non chefs – as easy as throwing ingredients into a bowl.  Enjoy!

SERVES: 1

INGREDIENTS:

¼ tsp mild chilli powder
1 sprig fresh coriander
½ tsp minced garlic
10 mls bottled lime juice
1 small mango (approx 200g each)
5 grams fish sauce (nam pla)
5 grams palm sugar
½ tsp sweet ground paprika
¼ small red onion
30 grams mung beansprouts
150 grams medium, raw peeled frozen prawns
15 grams Thai sweet chilli sauce
¼ fresh red chilli (approx 45g each)

METHOD:

1. Combine the prawns with the chilli powder, chilli sauce, paprika and garlic in a bowl.
2. Cook the prawn mixture in a non-stick frying pan over high heat until browned slightly.
3. Meanwhile, coarsely chop the mango and coriander; thinly slice the onion and red chilli. Mix these with the remaining ingredients to make the mango salad and transfer to a serving plate.
4. Top with the cooked prawns and serve immediately.

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