Prawn, mango and orange salad

This little known salad with delicate flavors will amaze your family and guests. You can also prepare it with tangerines instead of mangoes and oranges.

Serves 2.

200 g prawns, peeled and deveined

100 g orange, peeled and cut in segments

100 g mango, peeled and sliced 2 tablespoons lime juice 2 tablespoons fish sauce 1 tablespoon roasted chili paste 100 ml chicken stock 25 g onion, thinly sliced A dozen mint leaves, chopped A few salad leaves

½ red cayenne pepper, sliced, to garnish

Bring the chicken stock to a boil. Add fish sauce, roasted chili paste and prawns. Cook for 2 minutes or until the prawns turn pink. Cool for a few minutes then mix the stock and prawns with the rest of the ingredients but salad leaves and cayenne pepper. Taste to adjust the seasoning.

Serve on a bed of salad leaves. Garnish with cayenne pepper.

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