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Recipe Details

Encona Asian Prawn and Mango Salad

Description

A fresh tasting, cooling salad which is deliciously fragrant and fruity. A wonderful, light summer dish, which is great served with chicken, fish or vegetables.

Serves2 people
Preparation time20 mins
Cooking time5 mins

Ingredients

Shopping list:

  • 200g peeled king prawns, raw
  • 1 garlic clove, sliced
  • 1 tbsp olive oil

For the salad:

  • 1/2 cucumber, peeled lengthways (not the core)
  • 1 carrot, peeled lengthways
  • 6 water chestnuts, thinly sliced
  • 1/2 mango, cut into strips
  • 2 handfuls of rocket leaves, pea shoots, Swiss char
  • 50g raw sugar snap peas, shredded
  • 1 small handful of mint leaves, torn

For the dressing:

  • 2 tbsp Encona Indian Sweet Mango Chilli Sauce
  • 2 tbsp natural yoghurt
  • 1 tsp coriander, chopped
  • 2 tbsp water

How to do it

  1. In a large bowl, add all the salad and vegetables and mix well. Leave to one side.
  2. Heat the olive oil in a frying pan.
  3. Cook the prawns for 3-4 minutes with the garlic and then transfer to the salad.
  4. Finally mix the yoghurt with the Encona Indian Sweet Mango Chilli Sauce, water and coriander, drizzle over the salad, give everything one last toss and serve. Enjoy!

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