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Chilli lime, prawn and mango salad

by | September 29, 2014
Chilli lime, prawn and mango salad

Preparation time: 20 minutes
Cooking time: 10 minutes
Skills needed: Beginner
Serving Size: 4

1 tablespoon brown sugar
2 tablespoons canola oil
2 tablespoons sweet chilli sauce
750g green prawns, peeled, tails intact
1 lime, juiced
2 honey gold mangoes, peeled, sliced
2 Lebanese cucumbers, sliced
150g baby spinach leaves
1/4 cup fresh coriander leaves

Delicious With



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.

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.

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.

Serve with a glass of Hungerford Hill Classic Hunter Valley Semillon 2011.

Recipe sourced from

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