Prawn and Mango Salad Cups

Name: Prawn and Mango Salad Cups
Ingredients: 400 grams small cooked prawns, thawed if frozen; Lime and Chilli Mayo, see recipe below; 2 baby cos lettuce, leaves separated; flesh of 1 avocado, diced; flesh of 1 fresh mango, cut into matchsticks; ½ cup store-bought roasted shallots; peanut chilli crisp or other chunky chilli sauce; small handful coriander leaves; 2 teaspoons very finely chopped makrut lime leaves

—

Prep—

Cook—

Total—

Dish

Ingredients

400 grams small cooked prawns, thawed if frozen
Lime and Chilli Mayo, see recipe below
2 baby cos lettuce, leaves separated
flesh of 1 avocado, diced
flesh of 1 fresh mango, cut into matchsticks
½ cup store-bought roasted shallots
peanut chilli crisp or other chunky chilli sauce
small handful coriander leaves
2 teaspoons very finely chopped makrut lime leaves

Instructions

2 steps

Pull off the tail shells if still attached to the prawns. Put the prawns in a medium bowl and stir in enough mayo to coat.

Arrange the cos leaves on serving boards or plates and top with the avocado and prawns. Don't overfill them or the lettuce will break when people pick them up. Add the mango and shallots then spoon on a little of the chilli crisp and the coriander. Finish with a pinch of the finely chopped makrut lime leaf.

Progress

0 / 2 steps