Thai-style Mango Salad with Griddled Prawns
Hassel Aviles
ingredients
- • 20 large, headless tiger prawns
- • 1 ripe mango, peeled
- • 2 handfuls of bean sprouts
- • 3 small cucumbers, chopped
- • a small bunch of fresh coriander, leaves picked
- • 1 red pepper, deseeded and cut into thin strips
- • a bunch of spring onions, chopped
- • sea salt
- • a small handful of sesame seeds
- • extra virgin olive oil
- for the marinade
- • a thumb-sized piece of fresh ginger, peeled and grated
- • a small bunch of fresh coriander, leaves picked and chopped
- • 1 fresh red chilli, deseeded and chopped
- • 4 tablespoons fresh lime juice
- • 3 tablespoons extra virgin olive oil
- • 1 tablespoon sesame oil
- • 1 tablespoon soy sauce
- • a good pinch of brown sugar
- • 1 clove of garlic, peeled and crushed
directions
- 1
Get yourself four wooden skewers and slide 5 peeled prawns on to each one. For the marinade, mix together the marinade ingredients. Drizzle half the marinade over the prawns.
- 2
For the salad, destone the mango and cut it into thin strips. Mix with the other half of the marinade, the bean sprouts, cucumber, coriander, pepper, spring onions and some sea salt.
- 3
Fry the sesame seeds in a large, dry frying pan until golden. Remove and set aside. Fry the prawns over a high heat for 2 minutes until cooked through.
- 4
Divide the salad over four plates. Place a prawn skewer on top of each plate, sprinkle with sesame seeds and drizzle with a little olive oil.
Source: Hassel Aviles
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