Mango & Chilli Prawn Salad

• 300 graw king prawns, peeled and deveined
• 1 tspchilli flakes
• 1 tspsmoked paprika
• 1 tbspolive oil
• salt
• 1large ripe mango, peeled and diced
• 80 grocket or mixed leaves
• ½cucumber, diced
• ½red onion, thinly sliced
• 1red chilli, deseeded and thinly sliced
• 15 gfresh mint, leaves torn
• 15 gfresh coriander, leaves torn
• 3 tbspextra virgin olive oil
• 60 mllime juice
• 1 tspfish sauce
• 150 gfrozen shelled edamame

Method

1. 1Whisk the extra virgin olive oil, lime juice and fish sauce together in a small bowl until it looks cloudy and emulsified. Taste; it should be sharp, salty and bright. Add lime if it tastes flat or a few drops of fish sauce if it needs depth.
2. 2Pat the prawns thoroughly dry with kitchen paper. Toss them with the chilli flakes, smoked paprika, olive oil and a generous pinch of salt, working the spices into every prawn so they toast in the hot oil rather than sitting raw on the surface. Leave to sit while you build the salad.
3. 3Cook the shelled edamame in boiling water for the time on the packet, then drain, cool under cold water and pat dry.
4. 4In a large bowl, combine the rocket, cucumber, red onion, red chilli, edamame, mango, mint and most of the coriander. Pour over two-thirds of the dressing and toss gently so the leaves are glossed but not weighed down. Taste a leaf; season with a pinch more salt if the mango is pulling it sweet.
5. 5Heat a large frying pan over medium-high heat. Cook the prawns in a single layer, in two batches if needed, for about 90 seconds on each side until pink and opaque throughout. Leave space between them so they sear rather than steam.
6. 6Divide the salad between two plates, add the hot prawns and spoon over the remaining dressing. Finish with the reserved torn coriander.

Per serving

kcal

600

protein

46.2g

fibre

8.8g

carbs

35.2g

fat

33.4g