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Cajun prawn, mango & corn salad
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2 whole sweetcorn cobs
180g pack raw extra large king prawns
2 tsp Cajun seasoning
2 tbsp extra virgin olive oil
Zest and juice 1 lime
205g pack Waitrose Mango Chunks
1 ripe avocado, diced
½ x 28g pack coriander, roughly chopped
25g salted tortilla chips, lightly broken
1 Brush the corn with a little oil and griddle, grill or barbecue for 10 minutes, turning occasionally until slightly charred all over. Allow to cool slightly.
2 Meanwhile, place the prawns in a small bowl and mix in the Cajun seasoning, 2 tsp oil and the lime zest. Heat a small frying pan and fry the prawns for 2-3 minutes until pink and cooked throughout.
3 Cut the corn off the cobs, place in a large bowl and mix in the prawns, mango chunks, avocado and coriander.
4 Whisk the remaining oil with the lime juice and season. Toss into the salad and serve sprinkled with the broken tortilla chips.
This recipe was first published in June 2018.