Prawn Lime And Mango Salad Recipes

PRAWN, LIME AND MANGO SALAD

Steps:

• Heat a tablespoon of oil in a pan and fry the prawns quickly on both sides until pink; Add 2 tablespoons of lime juice, tip into a bowl and set aside.
• Whisk together 2 tbsp lime juice and 6 tbsp of olive oil; season with salt and pepper and fresh chillies; Mix half the dressing into the prawns.
• Peel each mango and cut its flesh away from the stone in four segments and finely slice each segment lengthways; Place in a bowl with the red onion and salad leaves.
• Halve, stone and peel the avocados, then slice them lengthways; Add the remaining dressing before mixing into the salad with the prawns.
• Garnish with the lime and serve immediately.

SALAD OF GREEN MANGO WITH PRAWN AND LOBSTER TAIL AND LIME-CHILI DRESSING

Steps:

• For the dressing, mix all ingredients in a blender and place in bowl.
• Toss mangoes with the dressing.
• To finish the dish, place mango salad in the center of chilled plates. Top each with 1/2 lobster tail, 2 prawns, and snow peas. Finish with cilantro and fried leeks.

WARM MANGO AND PRAWN SALAD

Steps:

• Bring a saucepan of water to a boil. Add the snow peas and blanch for 1 minute. Drain, briefly refresh in cold water, then drain again. Slice lengthwise and place in a mixing bowl. Add the mango and most of the mint, reserving some mint for garnish. Set aside. For the dressing: Whisk together the oil, mustard and vinegar and season with salt and pepper.
• Heat a wok over medium heat. Add the vegetable oil and saute the shallots and ginger until caramelized, 3 minutes. Add the prawns and stir-fry until just cooked, 2 minutes. Stir in the lime juice to deglaze the pan, then season with salt and pepper. Add the prawns to the mixing bowl with the snow peas and mint, then pour over the dressing and toss until well combined. Transfer to a serving platter, garnish with the remaining mint and serve.

CHILLI PRAWNS AND MANGO SALAD

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.

THAI MANGO-PRAWN SALAD

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.

MANGO SHRIMP SALAD

Steps:

• Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

PRAWN MANGO SALAD

Steps:

• Place the cooled potatoes, prawns, snow peas, Rocket in a large salad bowl and toss to combine.
• Whisk the sweet chilli sauce and lime juice together for the dressing.
• Divide the salad amongst the serving plates and drizzle over the dressing. Sprinkle over chilli to taste!

PRAWN & MANGO SALAD

Steps:

• Mix the avocado with the lemon juice, then toss with the prawns, mango, tomatoes, cucumber, spinach and mint. Pack into a lunchbox and drizzle over the sweet chilli sauce, then chill until ready to eat.