Salt & pepper prawn salad with mango salsa
2 tablespoons, level
1 teaspoons, level
Chinese 5 Spice
1½ teaspoons, level
King Prawns, Raw
4 leaf/leaves, small, Little Gem, leaves separated
1 medium, wedges, to serve
1 medium, peeled, stone removed, and finely diced
2 large, finely diced
½ individual, medium, finely diced
Chilli, Green or Red
1 individual, finely diced
2 clove(s), finely chopped
1 zest(s) of 1
Lime Juice, Fresh
1 tablespoons, Large handful, leaves picked and chopped
- 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.
- 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.
- 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.
- 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.