Prawn Salad

with Mango and Peanuts
Prawn and mango are a match made in heaven in this tropical summer salad.
1,481 Reviews
Cals 644 · Prot 36 · Carbs 66 · Fat 30
Quick & Easy
Low-Carb
Try Hello Chef Now
20 min
Prawn Salad with Mango and Peanuts
Prawn and mango are a match made in heaven in this tropical summer salad.
1,481 Reviews
Cals 644 · Prot 36 · Carbs 66 · Fat 30
Quick & Easy
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salad
Prawns 7*
350 Grams
Avocado
1 Piece
Romaine lettuce
300 Grams
Mango
1 Piece
Carrot
1 Piece
Spring onion
40 Grams
Large red chilli
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Fresh coriander
15 Grams
Salted peanuts 1*
40 Grams
Dressing
Lime
1 Piece
Fish sauce 6*
10 ML
Sweet chilli sauce
40 Grams

Allergens

*7 Crustaceans, *1 Peanuts, *6 Fish
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep vegetables

1 Prep vegetables

Halve, de-stone and chop the avocado into cubes. Shred the romaine lettuce. Peel and slice the mango into cubes. Peel and chop the carrot into matchsticks. Trim and finely slice the spring onion. Finely chop the red chilli.
Fry prawns

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.
Make dressing

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.
Prep garnishes

4 Prep garnishes

Roughly chop the coriander leaves and peanuts.
Assemble

5 Assemble

In a serving bowl, gently tumble the carrot, lettuce, spring onion, red chilli (spicy!), avocado, prawns and mango with the dressing. Garnish with the coriander, peanuts and any remaining lime wedges.
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