|
> |
Starters & Main Courses |
|
|
 |
|
|
|
| Recipe Archive > Starters & Main Courses > |
Tiger Prawn Mango Mint & Coriander Salad
with a Sweet Chilli Dip
(Feeds 4 people)
Whitworths caster sugar and large red chillies which have all the flavour, but not as much heat as their smaller sisters the birdseye, go into the sweet chilli dipping sauce adding a delicious lift to this crisp colourful prawn and mango salad with its fresh clean flavours. This 10 minute appetiser is ideal for a summer meal al fresco and is one of the best I have ever tasted. Fish sauce, also called Nam Pla, is available from all large supermarkets under the oriental and Thai section of sauces and condiments.
Equipment & Ingredients
| • |
16 raw Madagascan tiger prawns, heads removed and peeled with tails intact |
|
| • |
1 large red chilli, seeded and chopped, finely |
|
| • |
The grated zest of 1 lime |
|
| • |
2 ripe mangoes, peeled and cut into ¼ inch thick strips |
|
| • |
2 tbls fresh mint leaves, chopped finely |
|
| • |
2 tbls fresh coriander leaves, chopped finely |
|
| • |
8 spring onions cut into thin matchstick sized strips |
|
| • |
Small handful of beansprouts |
|
| • |
¼ fresh, firm cucumber, cut into thin matchstick sized strips |
|
| • |
25g/1oz Whitworths caster sugar |
|
| For the Sweet Chilli Dipping Sauce |
|
| • |
115g/4oz Whitworths caster sugar |
|
Method
First make the sweet chilli dip. Add all the ingredients to a small saucepan and bring slowly to the boil, stirring frequently . Reduce the heat and leave on a moderate simmer until slightly syrupy, (this will take about 25 minutes). Leave to cool then add to 4 small bowls and set aside.
To make the salad place the mango, mint, coriander, spring onions, beansprouts and cucumber into a salad bowl. Mix the lime juice, Whitworths caster sugar, and fish sauce together and pour it over the salad. Lightly toss to combine, then set aside while you prepare the prawns.
For the prawns, heat a frying pan or wok over a medium - high heat. Add the peanut oil, prawns, chilli and lime zest. Stir- fry for 2 - 3 minutes until the prawns turn pink and are cooked through.
To serve, add tall piles of the mango salad to the centre of four plates and top each salad with the cooked prawns. Garnish with wedges of fresh lime. Serve at once with a tiny bowl of the chilli sauce added to each plate, so that each guest can dip their prawns in the sauce.
> back to top |
|
 |
|
|
 |
