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Ingredientes
- 1 Tbsp. groundnut or possibly mustard oil
- 2 tsp mustard seeds
- 16 x cooked tiger prawns peeled with tail tips left on
- 1 lrg very hard mango with green skin peeled
- 1 med cucumber
- 2 x limes and 1/2 lemon juiced
- 1 Tbsp. light muscovado sugar
- 1/2 x bird's eye chilli finely shredded
- 1/2 sm red onion finely sliced good handful coriander leaves
- 2 Tbsp. grated fresh coconut optional
- 1/2 Tbsp. fenugreek seeds
- 2 tsp sea salt
- 1 1/2 tsp mild brightred chilli pwdr
Direcciones
- Heat the off at the side of a tiding pan then add in the mustard seeds.
- Fry for a few seconds till you see them start to pop.
- Remove from the heat throw in the prawns and coat with the mustard seeds and oil. then leave to cold.
- Next grate the mango and cucumber: if you wanlong thin strips the best tool for the is a mandolin (a special shredder and dicer) or possibly use the widehole side of a grater for short shreds.
- Alternatively use a knife to slice the mango and cucumber finely into elliptical discs then shred into long strips.
- Next mix the citrus juices with the sugar to dissolve add in the chilli and the red onion and leave to sit while you prepare the fenugreek and chilli salt.
- In a mortar or possibly spice grinder lb. or possibly blast the seeds till crushed then work in the salt and the chilli pwdr to produce a fine red crumblike mix.
- Next work through about a tsp. of oil to bring out the red chilli colour. Finally toss the shredded mango cucumber and coriander with the sweet citrus dressing and the onion and pile onto plates or possibly in bowls interspersing the layers with the mustardseed prawns. Sprinkle very lightly with the chilli and fenugreek salt plus coconut (if using) and serve.
- Unripe green mangoes are used in asian salads but they're tricky to pick up here. But the other varieties in the supermarket come in so under ripe they are perfect for this dish. If you want to leave out the fenugreek bit the salad is still worth making just salt the prawns when cooking and season the salad instead.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 4 servings | |
| Calories 89 | |
| Calories from Fat 41 | 46% |
| Total Fat 4.72g | 6% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1167mg | 49% |
| Potassium 180mg | 5% |
| Total Carbs 12.59g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 7.24g | 5% |
| Protein 1.49g | 2% |
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