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    Pan-fried Prawns and Mango Salsa

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    Pan-fried Prawns and Mango Salsa

    Simple pan-fried prawns with mango salsa make a lovely light meal. Serve with steamed rice to make the dish more substantial.

    • Preparation time: 10 minutes, plus 15 minutes marinating
    • Cooking time: 5 minutes
    • Total time: 15 minutes, plus 15 minutes marinating 30 minutes

    Serves: 2


    • 1 ripe mango, peeled and roughly chopped
    • 1 red chilli, deseeded and finely chopped
    • ΒΌ x 20g pack fresh mint, chopped
    • Squeeze of lime juice
    • 1 tbsp olive oil
    • 1 clove garlic, finely chopped
    • 200g Madagascan peeled raw tiger prawns (from the Fish Service Counter)
    • 130g bag Waitrose Baby Leaf & Roquette Salad


    1. Place the mango in a bowl and stir in the chilli, mint and lime to taste. Season. Cover and set aside for 15 minutes, to allow the flavours to infuse.
    2. Heat the oil in a frying pan and add the garlic. Cook for 30 seconds, then add the prawns and cook for a further 2-3 minutes, turning occasionally until pink and cooked through.
    3. Toss the prawns and pan juices with the salad leaves.
    4. Stir in the salsa, divide between 2 serving plates and serve.

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    Use 1 teaspoon of dried chilli flakes instead of the fresh red chilli.


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