About the Recipe
This Asian Prawn & Mango Salad is a bright and refreshing dish that combines juicy prawns, crisp vegetables and soft rice noodles with a punchy mango, lime and chilli dressing. Light yet satisfying, it’s full of vibrant flavours and fresh textures, making it perfect for a quick lunch, a healthy dinner or a sunny day meal.
Ingredients
3 tbsp Mary Berry’s Mango, Lime & Chilli Dressing
100g folded rice noodles
2 tsp toasted sesame oil
150g raw king prawns
50g mange tout, thinly sliced
4 spring onions, sliced
75g cherry tomatoes, quartered
1 tsp light soy sauce
1 tbsp roughly chopped coriander
Preparation
Step 1
Cook the noodles according to the pack instructions and run under cold water to cool.
Step 2
Meanwhile, heat 1 tsp oil and fry the prawns for 3-4 minutes until pink and cooked through.
Step 3
Place in a large bowl with the mange tout, spring onions and cherry tomatoes.
Step 4
Mix together the mango dressing, remaining oil and soy sauce, season and toss into the prawns with the noodles and coriander.
Cook's Tip!
Great made with shredded roast chicken instead of prawns.