Chilli Prawns And Mango Salad Recipes

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CHILLI PRAWNS AND MANGO SALAD



Chilli Prawns and Mango Salad image

King prawns on the bbq with mango salad...yumm! This recipe yields five prawns per person....if serving as an appetizer then 2 prawns per person would be plenty.

Provided by Fairy Nuff

Categories     Lunch/Snacks

Time 23m

Yield 20 prawns, 4-6 serving(s)

Number Of Ingredients 11

20 king prawns (green)
3 mangoes, peeled and diced
1 cup coriander leaves
2 limes, cut into wedges
3 chilies, deveined, deseeded and finely chopped
1 tablespoon olive oil
4 limes, juice of
1/3 cup palm sugar, grated
2 tablespoons fish sauce
2 garlic cloves, crushed and chopped
20 bamboo skewers

Steps:

  • Soak skewers in cold water.
  • Peal and devein prawns leaving the the tails intact.
  • Mix the chillies, olive oil, lime juice, palm sugar, fish sauce and garlic well and pour half into a ziplock bag.
  • Add the prawns and refrigerate for 30 minutes.
  • Put the mangoes and coriander in a bowl and add the remaining marinade, toss and refrigerate.
  • Thread prawns onto skewers.
  • Preheat your barbecue on medium high heat. Barbecue prawns, turning and basting for about 3 minutes until the flesh is pink.
  • Serve with mango salad and lime wedges.

Nutrition Facts : Calories 382.9, Fat 6.4, SaturatedFat 1.1, Cholesterol 212.8, Sodium 911.1, Carbohydrate 55.2, Fiber 4.5, Sugar 42.9, Protein 30.9

THAI MANGO-PRAWN SALAD



Thai Mango-Prawn Salad image

A sweet, tangy, and spicy Thai-inspired salad served warm with prawns, mango, and cashews.

Provided by John Cathasach

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 17

2 tablespoons peanut oil
1 pound large shrimp, peeled and deveined
1 tablespoon chopped garlic
1 ½ teaspoons chopped pickled ginger
½ cup mirin (Japanese sweet wine)
1 tablespoon fish sauce
1 tablespoon rice vinegar
½ red pepper flakes, or more to taste
1 red onion, thinly sliced
½ cup matchstick-cut carrots
¼ cup chopped cashews
¼ cup chopped green onions, or more to taste
1 ripe mango, cubed
½ lime, juiced
½ teaspoon soy sauce, or more to taste
1 pinch white sugar
1 romaine hearts, chopped into bite-sized pieces, or more to taste

Steps:

  • Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.
  • Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.

Nutrition Facts : Calories 322.8 calories, Carbohydrate 26.5 g, Cholesterol 172.6 mg, Fat 12 g, Fiber 2.9 g, Protein 21.4 g, SaturatedFat 2.2 g, Sodium 592.7 mg, Sugar 18.5 g

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