Prawn and Mango Salad
This is a very quick dish to put together for a light lunch. Usually I like to cook my own prawns but this time I used a punnet of ready cooked. If you prefer you can throw some raw prawns in a pan and cook them just until they turn pink. Then they are done. If you overcook them they lose their juiciness. I love the combination of mango and chilli as one gets a simultaneous hit of sweet and spicy, cool and hot. Add in the sour note of lime and the slight saltiness of the prawns and you have a perfect mouthful.
For 2 people as a main or 4 as a starter or part of a salad selection:
200g cooked prawns – I like to use the larger ones as they are meatier
Zest of ½ lime
¼ large red chilli, deseeded and finely chopped
½ ripe mango, thinly sliced
4 chives, finely chopped
1 teaspoon extra virgin olive oil
Juice of ½ lime
Rinse the prawns if using a punnet of cooked prawns. Pat dry with kitchen towel.
Mix together the lime zest, chilli and chives.
Place the prawns and mango slices in a bowl and tip over the chilli mixture. Mix carefully together.
Mix together the dressing ingredients – adding a good grinding of black pepper – and mix in to the prawn and mango melange.
Place on a serving platter and serve.
I like to eat this with a slice of dark rye bread to bulk out the meal and to add an extra layer of flavour.