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Prawn & Mango Salad
Ready in 50 minutes 6 Serves
Ingredients
1kg Cooked Aussie Tiger Prawns
1 Avocado
1 Cup Coriander
1 Cucumber, sliced
1 Large Mango
1 Cup Mint Leaves
1 Long Red Chilli, sliced
1/4 Cup Sesame Seed Oil
120g Baby Rocket Salad Mix
2 Tbs Wine Vinegar
1 Tbs Soy Sauce
1 Tsp Black Sesame Seeds
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Directions
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Peel and devein prawns.
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Peel and slice mango and avocado. Combine with salad mix, cucumber, coriander and mint leaves in a large bowl. Arrange on a serving platter.
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Whisk oil, rice wine vinegar, soy sauce and sliced red chilli in a jug. Add to salad just before serving. Sprinkle with black sesame seeds then serve.
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TIP: To devein a prawn, use a small sharp knife to make a slit along the middle of the back to expose the dark vein, use your fingers to carefully pull the vein through the opening at the head end to remove.