This juicy summer time salad is a profitable mixture of textures and flavours. Topped off with contemporary lime and chilli dressing, it’s a fast and straightforward dish that’s positive to impress.
Elements
- 12 uncooked king prawns, peeled with tails left intact
- 2 cloves garlic, crushed
- 1 tbsp contemporary root ginger, finely grated
- 2 tbsp sunflower oil
- 2 inexperienced mangoes, peeled and stoned
- 3 spring onions, sliced
- a couple of sprigs coriander, leaves picked
- salt
For the dressing
- 2 limes, juiced
- 2 tbsp caster sugar
- 2 tbsp fish sauce
- 1 clove garlic, crushed
- 2 crimson chillies, seeded and thinly sliced
Technique
Step 1.
First marinate the prawns. Toss the prawns with the garlic, ginger, sunflower oil and an enormous pinch of salt. Chill within the fridge for half-hour.
Step 2.
In the meantime, minimize the mangoes into thick slices, then minimize every slice throughout into batons.
Step 3.
To make the dressing, combine all the elements collectively and put aside for the sugar to dissolve.
Step 4.
Warmth a griddle pan till smoking scorching, then sear the prawns on either side till the flesh turns pink and attractively charred on the edges.
Step 5.
Toss the prawns with the mango, spring onions and dressing, garnish with coriander and serve instantly.
Serves 4
