Recipe Ideas

Chilled Mango Prawn Salad – Serves 2 Pax

 

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.