Mango And Prawn Starter Food

PRAWN & MANGO SALAD

Steps:

• Mix the avocado with the lemon juice, then toss with the prawns, mango, tomatoes, cucumber, spinach and mint. Pack into a lunchbox and drizzle over the sweet chilli sauce, then chill until ready to eat.

WARM MANGO AND PRAWN SALAD

Steps:

• Bring a saucepan of water to a boil. Add the snow peas and blanch for 1 minute. Drain, briefly refresh in cold water, then drain again. Slice lengthwise and place in a mixing bowl. Add the mango and most of the mint, reserving some mint for garnish. Set aside. For the dressing: Whisk together the oil, mustard and vinegar and season with salt and pepper.
• Heat a wok over medium heat. Add the vegetable oil and saute the shallots and ginger until caramelized, 3 minutes. Add the prawns and stir-fry until just cooked, 2 minutes. Stir in the lime juice to deglaze the pan, then season with salt and pepper. Add the prawns to the mixing bowl with the snow peas and mint, then pour over the dressing and toss until well combined. Transfer to a serving platter, garnish with the remaining mint and serve.

THAI MANGO-PRAWN SALAD

Steps:

• Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.
• Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.

SPOT PRAWN, MANGO AND BASIL STIR FRY

Steps:

• Heat grapeseed oil in a wok over medium heat.
• Mix in ginger, garlic and red pepper flakes.
• Cook and stir for one minute.
• Raise Heat to high.
• Add red and green peppers and prawns and stir fry for 3 to 4 min until prawns are just opaque. Add mango and cook for another 30 seconds.
• Remove from heat and mix in soy sauce, sesame oil, green onion and basil leaves.
• Serve immediately over steamed rice.

PRAWN, LIME AND MANGO SALAD

Steps:

• Heat a tablespoon of oil in a pan and fry the prawns quickly on both sides until pink; Add 2 tablespoons of lime juice, tip into a bowl and set aside.
• Whisk together 2 tbsp lime juice and 6 tbsp of olive oil; season with salt and pepper and fresh chillies; Mix half the dressing into the prawns.
• Peel each mango and cut its flesh away from the stone in four segments and finely slice each segment lengthways; Place in a bowl with the red onion and salad leaves.
• Halve, stone and peel the avocados, then slice them lengthways; Add the remaining dressing before mixing into the salad with the prawns.
• Garnish with the lime and serve immediately.