If it was not for my love of steak, I could quite happily become a Pescatarian. I love the versatility, taste, texture and general goodness our fishy friends have to offer – one of my favourite seafood is prawn. They taste great, and good for you too. They can even improve sexual libido (apparently) – although I am not going there right now.
Prawns have a great ability to defrost quickly in minutes, and absorb pretty much any flavour you throw at them making them a really versatile ingredient to use on a whim (just keep a few bags in the freezer for when you need them). This recipe makes an ideal starter (but could be fleshed out into a main with minimal effort), as it can be made in advance and chilled in the fridge 1-2 hours in advance.
This is an adaptation of a Bill Granger recipe, featured in Bill’s Everyday Asian.
I must have served it 3-4 times and is always a success (either that or my guests are just being polite, but seem to happily slurp up any I have left behind).
Prawn, Mango, Avocado and Chilli Salad
- 1 x 200g bag of prawns, defrosted and sliced into small slices (about 3-4mm wide)
- 1 x large ripe mango, stoned, and cut into small cubes
- 1 x ripe avocado, stoned, and cut into small cubes
- 1 x red chilli, de-seeded and finely sliced
- 4 x spring onion, trimmed
- 1 x small bunch coriander leaves, finely chopped
- 2 tbsp Chilli dipping sauce
- juice and zest of 1 limes
- 1/2 tbsp sesame oil
- Combine the chili dipping sauce, lime juice, and sesame oil in a small bowl (or ramekin) and mix well. I use a mini-whisk for this.
- In a large mixing bowl, gently combine the finely chopped avocado, thinly sliced prawns, mango, chilli, spring onion and coriander.
- Drizzle over about half of the chilli and lime dressing, and mix well.
- Carefully place a quarter of the mixture into a chef’s ring, and gently compact using a pusher. Note: you do not want to crush or bruise the ingredients.
- Serve with shredded Pak Choi or romaine lettuce and drizzle over remaining dressing.