Salt & pepper prawn salad with mango salsa
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A super-tasty warm-weather dish of Chinese-spiced prawns served with a refreshing mango and chilli salsa, crisp lettuce and a squeeze of lime juice.
Ingredients
Cornflour
2 tablespoon(s), level
Chilli flakes
1 teaspoon(s), level
Black pepper
2 teaspoon(s)
Chinese 5 Spice
1½ teaspoon(s), level
King Prawns, Raw
250 g
Vegetable Oil
1 tablespoon(s)
Lettuce
4 leaf/leaves, small, Little Gem, leaves separated
Lime
1 medium, wedges, to serve
Mango
1 medium, peeled, stone removed, and finely diced
Tomato
2 large, finely diced
Cucumber
½ individual, medium, finely diced
Chilli, green or red
1 individual, finely diced
Garlic
2 clove(s), finely chopped
Lime
1 zest(s) of 1
Lime Juice, Fresh
1 tablespoon(s)
Coriander, fresh
1 tablespoon(s), Large handful, leaves picked and chopped
Instructions
1
To make the salsa, combine all the salsa ingredients in a small bowl, then season with salt to taste and set aside to allow the flavours to meld.
2
Put the cornflour, chilli flakes, peppercorns, Chinese five spice and sea salt into a mini food processor and blitz until the peppercorns are coarsely ground. Transfer to a bowl and toss with the prawns to coat.
3
Heat the oil in a small nonstick frying pan set over a medium heat. Fry the prawns, in batches, for 1-2 minutes on each side, until cooked through.
4
Divide the lettuce leaves between plates, spoon over the mango salsa and top with the spiced prawns. Serve with the lime wedges on the side.
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