Cooking Time:	10 -15 Minutes
Equipment required:	26cm or 30cm Non-Stick Frying Pan
Serving Size:	2 Pax

Serving Suggestion & Versatility

• Serve as a chilled salad

Ingredient Checklist

• 6 nos black tiger prawn (deshelled and deveined) (+/- 700g)
• 120g diced rainbow mango
• 5g toasted pine nuts
• 2g sliced chili padi
• 2g sliced coriander
• 10g pomegranate seeds
• zest & juice from half a lemon

 

Method

Step 1: Sear the tiger prawns

• Heat up 2 tbsp of olive oil in a pan over medium heat.
• Sear the tiger prawns for 1 minute on each side.
• Remove from the pan and allow to rest on a plate.

Step 2: Prepare the mango salad

• Combine the diced rainbow mango, toasted pine nuts, sliced chili padi and coriander into a mixing bowl.
• Add in 1 tbsp of olive and the zest and juice from half a lemon.
• Mix well and season with salt to taste.

Step 3: Combine & chill

• Add the cooked tiger prawns into the mango salad and add in the pomegranate seeds.
• Toss all the ingredients and place in the chiller for half an hour.

Step 4: Plating

• Arrange on to a serving plate.
• Recommended to serve as a chilled salad.