Prawn and mango salad with rice paper crisps
This prawn and mango salad is a perfect balance of fresh, sweet, and savoury flavours, with juicy mango complementing the tender prawns.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Skillet
- Tongs
- Paper towel
- Serving bowl
- Plate
Ingredients
- 2 Calypso mangoes
- 2 teaspoons finely grated ginger
- 1 clove garlic, chopped finely
- 2 tablespoons soy sauce
- ¼ cup (60ml) lime juice (about 2 limes)
- ¼ cup (60ml) extra virgin olive oil
- 4 makrut-lime leaves, centre vein removed, sliced thinly
- 750g large green (uncooked) prawns, peeled, tails intact, butterflied
- ½ long red chilli, seeded, chopped finely
- 4 x 22cm medium rice paper rounds
- 1 gem lettuce, leaves separated
- 250g baby cucumbers, sliced lengthways
- 1 medium (250g) avocado, cut into wedges
- ½ cup coriander sprigs
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