Chilli Prawns And Mango Salad Recipes

CHILLI PRAWNS AND MANGO SALAD

Chilli Prawns and Mango Salad image

King prawns on the bbq with mango salad...yumm! This recipe yields five prawns per person....if serving as an appetizer then 2 prawns per person would be plenty.

Provided by Fairy Nuff

Categories Lunch/Snacks

Time 23m

Yield 20 prawns, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

20 king prawns (green)
3 mangoes, peeled and diced
1 cup coriander leaves
2 limes, cut into wedges
3 chilies, deveined, deseeded and finely chopped
1 tablespoon olive oil
4 limes, juice of
1/3 cup palm sugar, grated
2 tablespoons fish sauce
2 garlic cloves, crushed and chopped
20 bamboo skewers

Steps:

Soak skewers in cold water.
Peal and devein prawns leaving the the tails intact.
Mix the chillies, olive oil, lime juice, palm sugar, fish sauce and garlic well and pour half into a ziplock bag.
Add the prawns and refrigerate for 30 minutes.
Put the mangoes and coriander in a bowl and add the remaining marinade, toss and refrigerate.
Thread prawns onto skewers.
Preheat your barbecue on medium high heat. Barbecue prawns, turning and basting for about 3 minutes until the flesh is pink.
Serve with mango salad and lime wedges.

Nutrition Facts : Calories 382.9, Fat 6.4, SaturatedFat 1.1, Cholesterol 212.8, Sodium 911.1, Carbohydrate 55.2, Fiber 4.5, Sugar 42.9, Protein 30.9

MANGO AND SPICY SHRIMP SALAD

Mango and Spicy Shrimp Salad image

This dressing is good on any salad but is very nice with the spicy shrimp. You can have this as a main dish if you double the portions. This recipe is from Best of Bridge - one of the things that I really like about their recipes is that they are up to your own interpretation when it comes to how to slice the mango and vegetables, how much of the greens you like and designing the plate. Enjoy!

Provided by Nif_H

Categories Mango

Time 24m

Yield 6 salads, 6 serving(s)

Number Of Ingredients 21

Ingredients

1 egg yolk
2 tablespoons white wine vinegar
1 teaspoon fresh lemon juice
1 1/4 cups canola oil
3 tablespoons fresh chives, snipped
1 tablespoon fresh parsley, finely chopped
1 tablespoon liquid honey
1 garlic clove, minced
1 pinch salt
3 mangoes
1 lime
1 medium jicama
1/4 long English cucumber
2 radishes
24 large raw shrimp, peeled and deveined
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
1 tablespoon vegetable oil
mixed salad green

Steps:

To make Dressing: whisk egg yolk, gradually adding vinegar and lemon juice. Whisk in canola oil until well incorporated. Add remaining ingredients, shake well and store in refrigerator.
Peel and slice mango. Squeeze juice from lime and toss with mango.
Peel and slice jicama and cucumber into strips. Thinly slice radishes.
Mix together garlic powder, paprika, onion powder and pepper. Coat shrimp with seasoning and quickly panfry in oil until just cooked (pink).
Divide lettuce among 6 plates. Arrange mango and vegetables on lettuce. Drizzle with Honey-Chive Dressing and place cooked shrimp on each salad.

Nutrition Facts : Calories 591, Fat 49.3, SaturatedFat 4, Cholesterol 74, Sodium 77.3, Carbohydrate 33.6, Fiber 8, Sugar 21, Protein 7.9

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