Spicy Prawn Mango Summer Salad
A 15-minute hearty, tropical salad packed with refreshing summer flavors. That tastes delicious as a side dish or light lunch.
Servings2 people
INGREDIENTS ( 1 CUP = 240 ML )
For Salad
- 8 medium-sized cooked prawns/shrimps peeled, deveined, tails intact
- 2 medium-sized mango cut into small cubes
- ½ medium-sized red onion thinly sliced
For Dressing
- 1 tbsp red chili sauce
- 2 tbsp lime juice fresh
- 2 garlic cloves minced
- 1 long red chili chopped
- ⅙ tsp red chili powder
- ¼ tsp black pepper crushed
- Salt as required
- 1 tbsp fresh mint leaves chopped
- 2 tbsp fresh coriander/cilantro chopped
INSTRUCTIONS
- Put the red chili sauce, minced garlic, chopped red chili, red chili powder, crushed black pepper, salt, chopped coriander, and mint leaves in a small bowl. Mix well and set aside.
- Combine mango cubes, prawns, and onion together in a platter.
- Pour the dressing over the salad. Toss to combine and serve.
Notes
- Prawns/shrimps- Boiled, grilled, or fried. I have used medium-sized tiger prawns to make this summer salad. Use any variety or any size of shrimps you like. If you like you can chop them as well.
- For the best texture use ripe mangoes that are firm.
- Substitute lime with lemon, if lime is not available.
- Adjust chili as per your tolerance.
- Serving: It tastes great as a light lunch or as a side salad. It could also be served over some lettuce or salad greens.
- It tastes best when freshly made. However, it can be made a few hours ahead. Just store mango cubes, cooked prawns, and dressing separately. When ready to serve, add freshly sliced onions and toss everything together to combine.
