Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 2teaspoons white sugar
- 24 green king prawns, peeled, tails left intact, deveined
- 1 long red chilli, finely chopped (see tip)
- 2 cucumbers, cut in half lengthwise and thinly sliced on a diagonal
- 3 ripe firm mangoes
- 1 butter lettuce, washed and leaves separated and torn
- 1/2 bunch mint
- 2tablespoons spring onion, sliced
- 1/3 cup lime juice
- 1 garlic clove, crushed
- 3tablespoons vegetable oil
- 12 bamboo skewers
Method
Step 1 of 6
Soak the skewers in cold water for 30 minutes.
Step 2 of 6
Chop 2 tbs of the mint and pick the remaining leaves. Combine lime juice in a bowl with garlic, chilli, sugar, 2 tbs water and 2 tbs vegetable oil.
Step 3 of 6
Cut cheeks from the mangoes. Trim remaining flesh around the stone. Using a large spoon, scoop flesh from skins. Cut half the mango into cubes. Thread a mango cube onto a skewer, followed by two prawns. Repeat with remaining skewers.
Step 4 of 6
Place skewers in a shallow dish and pour over half the dressing. Season to taste
Step 5 of 6
Cut remaining mango into thin slices and place in a serving bowl with cucumber, mint leaves, lettuce and spring onion. Drizzle with remaining dressing and toss to combine. Refrigerate salad until ready to serve.
Step 6 of 6
Heat a chargrill to medium-high heat, cook skewers for 3 minutes on each side or until lightly charred. Serve skewers with mango salad.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.