PRAWN SALAD WITH MANGO AND CHILLI

Inside Sport - - INSIDER -

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.

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