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Photo of Salt & pepper prawn salad with mango salsa by WW

Salt & pepper prawn salad with mango salsa

2
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
A super-tasty warm-weather dish of Chinese-spiced prawns served with a refreshing mango and chilli salsa, crisp lettuce and a squeeze of lime juice.

Ingredients

Cornflour

2 tablespoon(s), level

Chilli flakes

1 teaspoon(s), level

Black pepper

2 teaspoon(s)

Chinese 5 Spice

1½ teaspoon(s), level

King Prawns, Raw

250 g

Vegetable Oil

1 tablespoon(s)

Lettuce

4 leaf/leaves, small, Little Gem, leaves separated

Lime

1 medium, wedges, to serve

Mango

1 medium, peeled, stone removed, and finely diced

Tomato

2 large, finely diced

Cucumber

½ individual, medium, finely diced

Chilli, green or red

1 individual, finely diced

Garlic

2 clove(s), finely chopped

Lime

1 zest(s) of 1

Lime Juice, Fresh

1 tablespoon(s)

Coriander, fresh

1 tablespoon(s), Large handful, leaves picked and chopped

Instructions

  1. To make the salsa, combine all the salsa ingredients in a small bowl, then season with salt to taste and set aside to allow the flavours to meld.
  2. Put the cornflour, chilli flakes, peppercorns, Chinese five spice and sea salt into a mini food processor and blitz until the peppercorns are coarsely ground. Transfer to a bowl and toss with the prawns to coat.
  3. Heat the oil in a small nonstick frying pan set over a medium heat. Fry the prawns, in batches, for 1-2 minutes on each side, until cooked through.
  4. Divide the lettuce leaves between plates, spoon over the mango salsa and top with the spiced prawns. Serve with the lime wedges on the side.

Notes

If you like, turn this into a substantial salad by cooking 240g brown rice (dry weight) to pack instructions, then draining and tossing it with the prawns, lettuce and salsa.

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