Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Halve, de-stone and chop the avocado into cubes. Shred the romainelettuce. Peel and slice the mango into cubes. Peel and chop the carrot into matchsticks. Trim and finely slice the spring onion. Finely chop the redchilli.
2 Fry prawns
Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns with a pinch of salt and cook for 2-3 min until pink and cooked through. Once cooked, remove the pan from the heat and set aside.
3 Make dressing
Juice the lime into a bowl or jar. Add the fish sauce and sweet chilli sauce and whisk or shake until fully combined - this is your dressing.
4 Prep garnishes
Roughly chop the coriander leaves and peanuts.
In a serving bowl, gently tumble the carrot, lettuce, spring onion, redchilli(spicy!), avocado, prawns and mango with the dressing. Garnish with the coriander, peanuts and any remaining lime wedges.