Salt and pepper prawns with mango salsa
Dried chilli flakes
Chinese five spice
400 g, King variety, peeled, deveined
1 baby, leaves separated
1 medium, wedges to serve
1 x 3 second spray(s)
1 medium, finely diced
2 medium, finely diced
½ medium, finely diced
1 clove(s), crushed
1 tsp, finely grated
¼ cup(s), coarsely chopped
- Combine cornflour, chilli flakes, Chinese five spice, 1 teaspoon coarsely ground black pepper and a large pinch of salt in large bowl. Add prawns and toss to coat.
- Lightly spray a large non-stick frying pan, barbecue or grill pan with oil and heat over medium-high heat. Cook prawns, in 2 batches, for about 1-2 minutes on each side, until browned and cooked through.
- To make the salsa, combine all other ingredients in a bowl. Season with salt to taste and set aside.
- Spoon mango salsa over lettuce leaves and top with prawns. Serve with the lime wedges on the side.