Simple, easy and refreshing, the perfect summer salad! Drizzled with a fresh lime and ginger dressing, pairing so well with the naturally sweet mango, creamy avocado and crispy prawns.
This Week
9 Dec - 15 Dec
Tips
Tips
- Prawns are so quick and easy to cook, but it means they are also easy to overcook. Here are some tips on how to achieve perfectly cooked golden prawns.
- Dry the prawns to remove excess moisture and stop the prawns from steaming, instead allowing the prawns to get golden in a short period of time.
- Fry over a high heat and in either a large pan or in batches, an overcrowded pan leaves no room for excess moisture to evaporate, so you run the risk of stewing the prawns.
- Cooking in smaller batches is easier to keep an eye on – you can flip the prawns and remove them at the appropriate time.
Shortcuts
Vegetables
- Add finely sliced red onion.
- Swap lettuce for finely shaved ice berg or white cabbage.
Protein
- Swap prawns for 500-600g chicken tenderloins. Dust the chicken in cornflour and cook over high heat; cook until super crispy and cooked though.
- To make this vegetarian swap the prawns from our crispy tofu.
Other
- Add roasted cashews.
- Add vermicelli noodles.
Ingredients
- 450g large raw prawn cutlets (defrosted)
- ⅓ cup cornflour or tapioca starch
- 3 garlic cloves (crushed)
- Salt and pepper
- Coconut oil for frying
- 1 bag of mixed lettuce (125g)
- 1 cup of mint (roughly chopped)
- 1 cup of coriander (roughly chopped)
- ½ bag of mung beans
- 1 small mango (sliced)
- 1 avocado (sliced)
- 1 red chilli (finely sliced)
Dressing
- 1 Tbsp fish sauce
- 1 Tbsp rice vinegar
- Juice of one lime
- 1 tsp coconut sugar
- 2 tsp ginger (grated)
Method
- Prepare the dressing. Add all the ingredients to a small jar or bowl, mix well and set aside ready to pour over the salad.
- Prepare all the salad ingredients. On a large platter, add the lettuce, ¾ cup of mint, ¾ cup of coriander and the mung beans, toss well and then scatter over the mango and avocado.
- Cook the prawns. Pat dry the defrosted prawns and toss in the cornflour until eat cutlet is nicely dusted. Crush the garlic and set aside. Heat a large frypan over high heat and add a generous amount of coconut oil, once hot add a little garlic and the prawns (you may need to cook the prawns in batches as you do not want to over cram the pan, divide garlic between batches). Cook for 1 minute on each side, prawns should be pink and golden, then set aside while you cook the remaining prawns.
- When you’re ready to plate up place the prawns on top of the salad, scatter over the chilli and remaining herbs, pour over the dressing and gently toss.
Variations
Vegetables
- Add finely sliced red onion.
- Swap lettuce for finely shaved ice berg or white cabbage.
Protein
- Swap prawns for 500-600g chicken tenderloins. Dust the chicken in cornflour and cook over high heat; cook until super crispy and cooked though.
- To make this vegetarian swap the prawns from our crispy tofu.
Other
- Add roasted cashews.
- Add vermicelli noodles.
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