Warm Thai prawn and mango salad

The subtle oriental flavours in the dressing make all the difference

Ingredients (Serves 4)
  • 400g/14oz large raw prawns, already peeled
  • 8 slices Rankin Selection Brown Soda Bread
For the marinade
  • 2 tbsp peanut or olive oil
  • Juice and grated zest of 2 limes
  • 40g/11⁄2oz brown sugar
  • 1 clove garlic, crushed
  • 2.5cm/1in piece fresh root ginger, peeled and grated
  • Tiny pinch of dried chilli flakes
For the mango salad
  • 1 mango, peeled and sliced
  • 1 small red onion, peeled and finely sliced
  • 1 mild red chilli, finely sliced
  • 6 radishes, trimmed and finely sliced
  • 25g/1oz pomegranate seeds
  • 1 small bag ready-prepared mixed baby salad leaves
  • Handful fresh mint leaves
  • 2 tsp fresh coriander leaves
Mix together the marinade ingredients, pour over the prawns and leave to marinate for at least 30 minutes.

Combine all the salad ingredients in a large bowl.

Heat a non-stick frying pan until hot. Remove prawns from the marinade (reserving the marinade), and cook until pink. Remove and place in a large bowl.

Add the reserved marinade to the frying pan and boil for 2-3 minutes until reduced to a syrup. Add this syrup to the prawns then mix in the mango salad.

To serve, place 2 pieces of the brown soda bread on each plate and top with the prawns and salad.
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