Green mango salad with prawns

Name: Green mango salad with prawns
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps lime juice; 1 small red chilli, seeded and finely chopped; 2 Tbsps fish sauce; 1 Tbsp light muscovado sugar; 3 shallots, finely sliced; 85 grams roasted salted peanuts, finely chopped; 2 green mangoes or 3 Granny Smith apples; 2 Tbsps chopped mint; 1 Tbsp sunflower oil; 200 grams pack raw shell-on headless prawn, peeled but with tail on (or, if you use ready peeled prawns, you need 175g 6oz); 2 little gem lettuces; 2 spring onions, shredded

Green mango salad with prawns could be just the gluten free, dairy free, and pescatarian recipe you've been looking for. This recipe serves 6. One serving contains 254 calories, 17g of protein, and 11g of fat. It works best as a main course, and is done in approximately 25 minutes. A mixture of pack shell-on headless prawn, chilli, muscovado sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Mix together the lime juice, chilli, fish sauce and sugar in a large bowl.

Ingredients you will need

Fish Sauce

Lime Juice

Chili Pepper

Sugar

Equipment you will use

Bowl

Add the shallots and three quarters of the peanuts and mix well. Cover and set aside for up to 4 hours.

Ingredients you will need

Shallot

Peanuts

Peel and coarsely grate the mango or apple, and stir into the mixture along with the mint.

Ingredients you will need

Apple

Mango

Mint

Heat the oil in a frying pan or wok, add the prawns and stir fry quickly until evenly pink about 2 minutes.

Ingredients you will need

Shrimp

Cooking Oil

Equipment you will use

Frying Pan

Wok

Scatter the lettuce leaves on a serving plate and spoon the salad mixture in the centre. Surround with the prawns and scatter over the remaining peanuts and spring onions.

Ingredients you will need

Lettuce Leaf

Spring Onions

Peanuts

Shrimp

Equipment

Bowl

Frying Pan

Wok

Ingredients

Servings:

2Tbsps

lime juice 1small

red chilli, seeded and finely chopped 2Tbsps

fish sauce 1Tbsp

light muscovado sugar 3

shallots, finely sliced 85grams

roasted salted peanuts, finely chopped 2

green mangoes or 3 Granny Smith apples 2Tbsps

chopped mint 1Tbsp

sunflower oil 200grams

pack raw shell-on headless prawn, peeled but with tail on (or, if you use ready peeled prawns, you need 175g 6oz)2

little gem lettuces 2

spring onions, shredded

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Rochioli Estate Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.