Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 7.73 dollar
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 2 slices Woolworths multigrain bread
- 600grams uncooked king prawns
- 1 free range egg
- 188 dried thin rice noodles
- 1 mango
- 120grams baby spinach leaves
- 1 Lebanese cucumber, cut into thin ribbons
- 1/3 bunch mint, leaves picked
- 1 red onion, halved, thinly sliced
- 1/3 bunch coriander, sprigs picked
- 2 limes
- 1tablespoons sesame oil
- 1 long red chilli, thinly sliced
- 5milliliter extra virgin olive oil cooking spray
Description
This 20-minute healthier crispy prawn and mango salad makes an easy weeknight meal. Prepared in an air fryer, you'll save plenty of time in the kitchen.
Method
Step 1 of 4
Process bread to make fine breadcrumbs. Place breadcrumbs in a bowl. Peel prawns, leaving tails intact. Whisk egg in a shallow bowl. Dip prawns in egg, then breadcrumbs to lightly coat.
Step 2 of 4
Spray prawns with oil. Cook prawns, in batches, in a 5L air fryer at 180°C for 8 minutes or until cooked through and golden-brown.
Step 3 of 4
Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until noodles are softened. Drain, then refresh under cold water. Return noodles to bowl.
Step 4 of 4
Cut cheeks from mango. Using a spoon, scoop out flesh and thinly slice. Add mango to noodles along with spinach, cucumber, mint, coriander and onion. Zest 1 lime, then juice. Cut remaining lime into wedges. Whisk zest, juice and sesame oil in a small bowl, then add to noodle mixture and toss. Spoon onto plates. Top with prawns and sprinkle with chilli. Serve with lime wedges.
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