Prawn And Mango Salad
This is one of those refreshing and delicious dishes that is incredibly easy to prepare. The mango and cucumber bring out the prawns’ delicate flavor and the addition of a little chili makes every flavor in the bowl pop. This one can be prepared with fresh prawns like I used here or, with precooked prawn tails.
Yield: 4 portions
Time: 25 minutes
Difficulty: basic
Ingredients:
2 large ripe mangos
¼ English cucumber cut into dice
1 sprig of fresh basil or coriander or both
1 round of fetta cheese or as much as you like
½ fresh chili
2 sundried tomatoes in oil
1 Tbsp. canna oil
2 Tbsp. red wine vinegar
20 fresh prawns (cleaned) or prawn tails
2 limes cut into wedges
Method:
Peel and cube the mango into dice-sized pieces and add them to a salad bowl.
Cut the cucumbers to the same size and add to the bowl.
Slice the tomatoes into strips or squares and add to the bowl.
Crumble the fetta into the bowl.
Using a sharp knife slice the chili thinly and add it to the rest of the ingredients.
Add a teaspoon of oil to the frying pan and place the pan over medium heat.
Once the pan is hot, add in half the prawns and cook them until they are bright pink and cooked through.
Set them aside and repeat with the other half of the pawns.
You can either peel them or add them as is to the salad.
In a small mixing bowl, add the vinegar and canna oil and whisk well. Add this to the salad.
Toss the salad until all the ingredients are mixed well.
This dish can be served with the prawns warm or can be chilled for serving later.
Don’t forget to serve with the lime wedges, they add some zing.
Enjoy!
