PRAWN SALAD WITH MANGO AND CHILLI
Serves: 8 Time to make: 25 mins Cost per serve: $5.87 300g sugar snap peas, trimmed 32 large cooked king prawns, peeled, deveined, tails intact 2 large ripe mangoes, cheeks removed, thinly sliced 1 large Lebanese cucumber, halved lengthways, thinly sliced diagonally 100g baby Asian salad leaves DRESSING 2 tablespoons mirin (Japanese rice wine) 2 tablespoons lime juice 1 tablespoon olive oil 1 long red chilli, seeded, finely chopped 1 teaspoon finely grated ginger 1 teaspoon brown sugar 1 Blanch sugar snap peas in a saucepan of boiling water until bright green and slightly tender. Drain. Rinse under cold running water. 2 Place peas, prawns, mango, cucumber and salad leaves in a large bowl. Gently toss to combine. 3 Make dressing: put mirin, lime juice, olive oil, chilli, ginger and sugar in a small bowl, whisk until well combined. Divide salad between plates and drizzle each with dressing.