Grilled prawn, mango and snow pea salad with chilli-lime dressing
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Time to make:
$5.80 per serve
(at time of publication)
Full ingredients list:
500g peeled green prawns, deveined, tails on
2 x 400g cans cannellini beans, rinsed, drained
1 large mango, peeled, thinly sliced
200g snow peas, trimmed, thinly sliced
1 small bunch watercress, leaves picked
1 tablespoon lime juice, plus lime wedges, to serve
1 teaspoon fish sauce
1 tablespoon rice vinegar
1 teaspoon caster sugar
1 long red chilli, seeded, finely chopped
1 teaspoon finely grated ginger
Nutritional information (per serve)
Instructions and steps:
Sep 1 Preheat a barbecue hotplate or large grill pan to high heat. Spray prawns lightly with olive oil. Grill prawns for 1–2 minutes each side, or until they change colour and are just cooked through. Set aside.
Step2 Meanwhile, place cannellini beans, mango, snow peas and watercress in a large salad bowl; gently toss to combine. Combine lime juice, fish sauce, vinegar, sugar, chilli and ginger together in a small bowl, stirring to dissolve the sugar.
Step3 Divide salad among 4 serving plates. Top salad with grilled prawns, drizzle with dressing and serve with a wedge of lime.
About this recipe
First published: February 2016