PRAWN, GREEN MANGO AND CHILLI SALAD
Seafood is a lovely alternative to traditional Christmas meats. If you want, you can try grilling the prawns on the barbecue, instead of frying in the pan.
Finely chop one of the chillis and put into a bowl with the garlic, lime zest, ginger, 1 tablespoon of vegetable oil and prawns. Allow to marinate for 30 mins. Slice the remaining chilli, mix with the lime juice and the fish sauce and set aside.
Peel the mango and cut into thin julienne strips. Cut the cucumber in quarters lengthwise and remove the seeds, then slice on a diagonal. Put into a bowl with coriander and mint and green part of the spring onions.
When ready to serve, heat the remaining vegetable oil in a pan, add the white parts of the spring onion and fry for a minute. Season the prawns generously with salt and quickly fry in the pan until just cooked through, approx. 3-4 mins, depending on size. Toss with mango and cucumber, add the chilli mix. Adjust seasoning to taste.
2 red chilli
2 cloves garlic, minced
1 lime, grated zest and juice
3cm piece ginger, peeled and finely grated
2 tablespoons vegetable oil
450g large prawns
1 tablespoon fish sauce
1 green mango or paw paw
½ telegraph cucumber
1 bunch coriander, roughly cut
1 cup mint leaves, roughly torn
2 spring onions, chopped on the diagonal