Chilli King Prawn & Mango Salad
Serves: 4
For the Prawns
  • 600g raw king prawns
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp olive oil
  • 2 tsp lime juice
  • salt and pepper, to taste
  • lime wedges, to serve
For the Mango Salad
  • 100g sugar snap peas
  • ΒΌ of a small red cabbage, finely sliced
  • 4 spring onions, sliced
  • large handful coriander
  • large handful Thai basil
  • 1 mango, peeled and sliced
  • 50g cashew nuts, chopped
For the Dressing
  • 1 red chilli, deseeded and finely chopped
  • thumb-sized piece of fresh ginger, finely grated
  • juice and zest of 2 limes
  • 2 tsp Thai fish sauce
  • 1 tbsp sesame oil
  1. Firstly, prepare the king prawns. Add the garlic, chilli, oil, lime and salt and pepper to a large bowl and mix well. Add the king prawns and toss to coat evenly. Cover and refrigerate for 15 minutes.
  2. Cook the sugar snap peas in boiling water for a couple of minutes, then drain and refresh under cold water. Set aside until cool, then place in a large bowl.
  3. Add the red cabbage and spring onions to the bowl. Chop the coriander and tear the Thai basil leaves, and add both to the bowl. Mix gently with your hands. Stir through the mango slices, then arrange the salad on a serving dish.
  4. Next, prepare the dressing. In a small bowl, add the chilli, ginger, lime juice and zest, Thai fish sauce and sesame oil. Mix together well. Drizzle over the prepared salad and top with the chopped cashew nuts.
  5. Take the marinated king prawns from the fridge and thread onto bamboo skewers. Heat a griddle pan to a high heat and cook the prawn skewers for 2 minutes on each side or until the prawns are cooked through. Serve with the lime wedges alongside the mango salad
Recipe by The Foodie's Way at