Save to your scrapbook
Diana Henry's prawn, avocado & mango salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
FOR THE DRESSING
1 clove garlic, crushed
1 red and 1 green chilli, halved, deseeded and cut into slivers
1½ tbsp caster sugar
50ml rice vinegar
50ml fish sauce
50ml lime juice
(about 2 limes)
FOR THE SALAD
2 large, ripe avocados
1 mango, only just ripe, peeled
115g baby spinach
10g mint leaves
10g coriander leaves
½ tbsp groundnut oil
400g raw shell-on king prawns, peeled
Juice of ½-1 lime
1. Make the sweet-sour dressing by mixing everything together. You need to mix it well so that the sugar dissolves.
2. For the salad, halve and stone the avocados, and cut them into slices. Peel each slice. Cut the cheeks off the mango – they are the bits lying on each side of the stone – and cut them into slices about the thickness of a 50p coin.
(It’s hard to make neat slices out of the flesh that surrounds the stone, but you can remove it and use it in a smoothie.)
3. Arrange the spinach, avocado, mango and herbs in a broad shallow bowl. Heat the oil in a frying pan or wok and, when it’s hot, sauté the prawns until they have turned pink – it won’t take long. Squeeze the lime juice over the prawns in the pan. Toss these with the salad and the dressing you made earlier and serve.
Make sure your mango is only just ripe, even slightly underripe. It really needs to be firm. Squid would work just as well as prawns
Typical values per serving:
This recipe was first published in Thu Jan 25 08:59:00 GMT 2018.