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How to make Those yummy prawns & mango salad

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 1 red onion, halved, coarsely chopped
  • 55g (1/4 cup) tomato paste
  • 4 garlic cloves, crushed
  • 1 small fresh red chilli, finely chopped
  • 1 lemon, rind finely grated
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon ground turmeric
  • 1 tablespoon fish sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons peanut oil or grapeseed oil
  • 500g green prawns, peeled leaving tails intact, deveined
  • 1 slice white bread, frozen, crusts removed, coarsely grated
  • 2 teaspoons caster sugar
  • Steamed jasmine rice, to serve

Mango salad

  • 1 bunch asparagus, woody ends trimmed, halved
  • 150g snow peas, trimmed, sliced lengthways
  • 2-3 Lebanese cucumbers, thinly sliced
  • 2 mangoes, peeled, thinly sliced
  • 2 tablespoons fresh lime juice
  • 2 teaspoons caster sugar
  • 1 teaspoon grated fresh ginger

Method

  • Step 1 To make the salad, place asparagus in a heatproof microwave-safe bowl. Cook, covered, on High/800watts/100% for 2 minutes. Add the snow peas and cook, covered, on High/800watts/100% for 40 seconds or until tender crisp. Refresh under cold water. Place the asparagus, snow peas, cucumber and mango in a bowl. Whisk together the lime juice, sugar and ginger in a jug.
  • Step 2 Place the onion, tomato paste, garlic, chilli, lemon rind, ginger, turmeric, fish sauce and sesame oil in the jug of a blender and blend until smooth.
  • Step 3 Heat oil in a frying pan over medium-high heat. Add onion mixture and cook for 2-4 minutes or until aromatic. Add prawns and cook, stirring, for 1 minute or until prawns curl and change colour. Add bread and sugar and stir to combine.
  • Step 4 Drizzle the salad with dressing and gently toss to combine. Divide salad among plates and top with prawns. Serve with steamed rice, if desired.