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    Prawn and mango salad recipe

    To kick off Australia's Healthy Weight Week, Sprout Cooking shares a fresh and juicy salad recipe.

     

    Serves: 4

    Ingredients

    Salad


    24 large peeled and deveined prawns


    1 tablespoon canola oil


    2 Lebanese cucumbers, deseeded and diced


    2 punnets cherry tomatoes, halved


    1 mango, flesh removed and diced


    1 shallot, finely sliced


    Small handful fresh mint leaves, torn


    Small handful coriander leaves, torn


    Nahm jim


    11/2 tablespoons fish sauce


    1 tablespoon brown sugar


    Juice of two limes


    1 garlic clove, finely grated


    1 long green chilli, deseeded and finely sliced


    Small handful coriander


    Method

    1. To make the nahm jim, stir fish sauce, brown sugar and lime juice together until sugar dissolves. Stir through garlic, chilli and coriander.


    2. Pour half of the nahm jim onto the prawns and stir to briefly marinate the prawns. Reserve remaining nahm jim for serving.


    3. Combine cucumbers, cherry tomatoes, mango, shallot, mint and coriander in a large bowl.


    4. Heat the oil in a frying pan over high heat. Add the prawns, and cook for 30–60 seconds each side or until golden brown and just cooked through.


    Divide salad between serving plates and top with prawns. Spoon remaining nahm jim over the top


    Tip: Add more vegetables to your dishes by experimenting with different textures. For example, try grating,slicing, dicing or mashing. Adding veggies helps to boost fibre, lower kilojoules, and adds colour, flavour and phytonutrients to your dish.


    This recipe is from Everyday Healthy: Seasonal, Fresh & Tasty.

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