Chilli lime, prawn and mango salad

Cooking Salads Chilli lime, prawn and mango salad

Make the most of beautiful Australian summer produce with this colourful and healthy prawn salad.

  1. Combine 1 tablespoon brown sugar, 2 tablespoons canola oil and 2 tablespoons sweet chilli sauce. Add 750g green prawns, peeled, tails intact and toss to coat. Refrigerate for 30 minutes.
  2. Heat a chargrill pan on medium. Cook the prawns for 2-3 minutes. Bring the marinade in a saucepan to the boil. Remove from the heat and stir in 1 lime, juiced.
  3. Combine 2 honey gold mangoes, peeled, sliced, 2 Lebanese cucumbers, sliced, 150g baby spinach leaves, 1/4 cup fresh coriander leaves, prawns and dressing to serve.

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