Prawn and Mango Salad

Prawn and Mango Salad
The sweet mango, spicy chilli, and salty marinade comes together with grilled prawns and salad for a perfect light meal, side dish, or snack on a hot summer day.
Prep time: 
Cook time: 
Total time: 
  • 20 large prawns, headless, peeled, deveined
  • 1 ripe mango, peeled and sliced into thin strips
  • 1 cup bean sprouts
  • 3 small cucumbers, chopped
  • ½ cup fresh coriander, chopped
  • 1 red capsicum, cored, seeded, and sliced thinly
  • 1 bunch spring onions, chopped
  • small handful sesame seeds, toasted in a dry fry pan
  • olive oil
For marinade
  • 5 cm knob of ginger, peeled and minced
  • 1 cup coriander, chopped
  • 1 - 2 fresh red chillies, seeded and minced
  • 4 tablespoons lime juice
  • 3 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoons soy sauce
  • 2 teaspoons brown sugar
  • 1 garlic clove, peeled and crushed
  1. Place cleaned prawns into a rimmed glass baking dish. In a small bowl, combine all the marinade ingredients and then drizzle half over top of the prawns.
  2. In a large bowl, combine the mango, bean sprouts, cucumber, coriander, pepper, spring onions, and sesame seeds. Mix with the reserved marinade.
  3. BBQ, grill or stir-fry the prawns on medium heat until pink and cooked through, about 5 minutes.-
  4. Serve the salad mounded on plates with 5 prawns on top of each.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating: