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Prawn, Avocado, & Mango Salad Recipe

Prawn, Avocado, & Mango Salad Recipe

Prawn, Avocado, & Mango Salad Recipe

This is my childhood summer on a plate. On hot nights, we’d pull a box of prawns out of the freezer and defrost them in the sink, relishing the feel of their cool flesh as we peeled them, before eating them on soft white bread with homemade seafood sauce and slices of avocado. This is a more grown-up, fancier version; perfect as a generous starter, on a platter in the middle of the table on Christmas Day, or for a light supper.

Prawn, Avocado, & Mango Salad Recipe

Serves 4 as a main or 8 as a starter

Salad

  • 1 red onion, sliced
  • Juice of 1 lime
  • 400g/14oz raw shelled prawns/shrimp
  • 2 ripe avocados
  • 2 ripe mangoes
  • 20g/1 cup mint leaves
  • 20g/1 cup coriander/cilantro leaves
  • 2 spring onions/scallions, green tops only, finely sliced

 

Dressing

  • 2tsp fish sauce
  • 1tsp caster/superfine sugar
  • Juice of 1 lime
  • 1 mild red chilli, deseeded and finely chopped
  • 1tbsp black sesame seeds

 

1. Put the red onion into a bowl, with the lime juice. Squash and squeeze it a little with your hands until it starts to soften.

2. Slice down the backs of the prawns, and remove the vein. Grill them on the barbeque, or in a heavy cast-iron pan, until pink and tender. Try not to leave them too long; you don’t want them to be chewy.

3. Slice the flesh of the avocados and mangoes, and put in a bowl with the herbs, prawns, chopped spring onions, and the softened red onion.

4. In a separate bowl, stir together the fish sauce, caster sugar, lime juice and chilli, until the sugar is dissolved.

5. Toss the salad ingredients with the dressing. Top with sesame seeds, and serve in a salad bowl, or in a pile on a plate in front of each guest.

 

LIttle-LIbrary-Year

© The Little Library Year

By Kate Young

Published by Head of Zeus

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