Mmmmm this delicious Hot and Sweet Mango Prawn Salad recipe from TV chef Dean Edwards is making our stomachs rumble! It’s the perfect light dinner and can be recycled for tomorrow’s lunch, too!
Serves 4
Ingredients
400g large raw tiger prawns
1tbsp coconut oil
100g dried vermicelli rice noodles
1 red pepper deseeded and sliced
1 green pepper deseeded and sliced
1 red onion sliced thinly
1 large carrot julienned
100g sugar snap peas sliced lengthways
1 slightly under ripe mango peeled and julienned
1 red chilli deseeded and sliced
Fresh coriander to garnish
Dressing:
1tbsp The Groovy Food Company’s Agave Rich & Dark
1tbsp soya sauce
2tbsp The Groovy Food Company High Five Cooking Oil
½ clove garlic crushed
Juice 1 lime
Method:
Cook the noodles by placing into a bowl and pouring over boiling water, leave to stand for 5 minutes then drain and leave to cool. Meanwhile prepare the vegetables and set aside in a large bowl.
Preheat a frying pan then add in the coconut oil, fry the prawns for 2-3 minutes per side, until pink and cooked through.
Meanwhile whisk together the dressing for the salad. Finally dress the noodles, peppers, carrot, red onion beansprouts, sugar snaps, mango and chilli. Serve up topped with the hot prawns then garnish with the coriander.
Based on 3 Review(s)