1 tbsp olive oil
1 clove garlic, finely chopped
200g peeled raw tiger prawns
110g bag babyleaf salad
FOR THE MANGO SALSA
1 mango, peeled, stoned and roughly chopped
1 red chilli, deseeded and finely chopped
2 tsp chopped fresh mint
2 salad onions, finely sliced
Juice of 1 lime
½ tsp caster sugar
½ tsp Thai fish sauce
1. To make the salsa, place the mango in a bowl together with the chilli, mint, salad onions, lime juice, sugar and fish sauce. Season to taste, then cover and set aside for 5 minutes, to allow the flavours to infuse.
2. Heat the oil in a frying pan and add the garlic. Cook for 10 seconds, then add the prawns. Cook for a further 2-3 minutes, turning occasionally until pink and cooked through and ensuring the garlic doesn’t burn.
3. Toss the prawns and pan juices with the salad leaves. Divide the mango salsa between 2 plates and serve the prawns on top.