Mango & Prawn Salad

Brought to you by Elna Botes van Schalkwyk

70 ml Lemon juice
1 bay leaf
1,25 crushed red chilli flakes
1,25 ml Himalayan salt
450 g medium prawns, peeled and deveined('Cause I may not eat fish, I use chicken instead)
60 ml chillisause
15 ml olive oil
1 large red pepper, slivered
1 cup of cherry tomatoes, halved
2 mangoes, peeled and cut into 1 cm cubes
coriander sprigs for garnish
8 Lettuce leaves
cucumber half-rounds (optional)

In a large pan, combine 500 ml of water, 15 ml of the lemon juice, the bay leaf, red chilli flakes and salt. Bring to a boil over moderate heat. Add the prawn, reduce to simmer, cover and cook for 4 minutes or until pink and firm. Drain the prawns and set aside. In a large bowl, whisk together the chilli sauce, oil and remaining lemon juice. Add the prawns, pepper, tomatoes, cucumber and mangoes, tossing to combine. Line plates with the lettuce and top with the prawn mixture. Garnish with fresh coriander sprigs.

Serves: 4

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