Prawn and Mango Salad with Chilli
Ingredients
- 1 tbsp olive oil
- 16 medium uncooked prawns, cleaned, tails intact
- ½ red onion, thinly sliced
- 1 cup each mint and coriander
- 2 mangoes, peeled, thinly sliced
- ½ cup roasted peanuts, roughly chopped
- Sea salt and freshly ground black pepper
Dressing
- 1 long red chilli, finely chopped
- 1 tbsp lime juice
- 1 small garlic clove, finely minced
- 2 tbsp olive oil
- 1 tsp honey
- Sea salt and freshly ground black pepper
Method
- Heat olive oil in teppanyaki or grill plate over medium-high heat, season prawns with salt and pepper and cook, turning, until golden and just cooked through (2-3 minutes), set aside to cool.
- For dressing, combine all ingredients in a bowl, whisk to combine and season with salt and pepper. Add cooked prawns, red onion and herbs and toss to combine.
- Arrange mango on a platter and scatter over prawns, salad and any remaining dressing. Season to taste and serve topped with peanuts.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
