Name: Mango and prawn salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 kilogram uncooked medium king prawns, shelled, deveined, tails intact; 2 tablespoon light soy sauce; 2 teaspoon sesame oil; 1 fresh long red chilli, finely chopped; 2 clove garlic, crushed; 2 teaspoon finely chopped fresh coriander root and stem mixture; 1 centimetre (5g) fresh ginger, grated; 1 (430g) mango, thinly sliced; 1 (350g) red capsicum, thinly sliced; 1 (130g) lebanese cucumber, seeded, thinly sliced; 1 cup (80g) bean sprouts; 1/3 cup (80ml) lime juice; 1 tablespoon grated palm sugar; 2 teaspoon fish sauce

Ingredients

1 kilogram uncooked medium king prawns, shelled, deveined, tails intact

2 tablespoon light soy sauce

2 teaspoon sesame oil

1 fresh long red chilli, finely chopped

2 clove garlic, crushed

2 teaspoon finely chopped fresh coriander root and stem mixture

1 centimetre (5g) fresh ginger, grated

1 (430g) mango, thinly sliced

1 (350g) red capsicum, thinly sliced

1 (130g) lebanese cucumber, seeded, thinly sliced

1 cup (80g) bean sprouts

1/3 cup (80ml) lime juice

1 tablespoon grated palm sugar

2 teaspoon fish sauce

Method

1.Place prawns in a medium bowl with sauce, oil, chilli, coriander root and stem mixture, ginger and garlic. Toss to coat prawns in mixture. Refrigerate 30 minutes.

2.Meanwhile, to make lime dressing, whisk together lime juice, palm sugar and fish sauce in a small bowl.

3.Cook prawns in heated large frying pan, in batches, until changed in colour.

4.Place prawns in large bowl with dressing and remaining ingredients; toss gently to combine.

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