Coriander Prawns With Mango Salad

Ingredients list for Coriander Prawns With Mango Salad

• 3/4 cup Prawns shelled and deveined headless
• 1/2 cup Coriander and mint chutney
• 2 medium Tomatoes
• 1 small Raw mango peeled
• 1 1/2 tablespoons Olive oil
• 4-5 Iceberg lettuce leaves, place in ice water
• to taste Salt
• to taste Black pepper powder
• 1 teaspoon Mustard paste
• 4-5 tablespoons Sugar

Method

1. Marinate the prawns in coriander and mint chutney in a large bowl for 10-15 minutes. Quarter tomatoes, remove seeds and cut into thin strips.
2. Cut raw mango into thin strips. Heat ½ tbsp olive oil in a non stick grill pan and the remaining in a non-stick pan.
3. Tear lettuce leaves and place on a serving dish. Place prawns on grill pan and cook for 3-4 minutes. Add tomatoes and mango to the other pan.
4. Add salt, black pepper powder, mustard sauce and sugar and toss. Add prawns to the mango mixture, mix well and cook for a minute.
5. Transfer over the bed of lettuce leaves and serve immediately.

Nutrition Info