Prawn, mango and snowpea salad

(serves 4)

Based on recipe from Food Safari

Recently i was I was looking for a salad idea to take to my friend's place, with the key focus being to find one with garlic prawns because i knew my friend Carolina loves prawns. I stumbled across this prawn and mango salad, which seemed very appropriate to welcome our beautiful Aussie summer mango season! 

The most surprising thing i found out though was that you can eat snow peas raw! Being asian i had never explored this boundary before, as with many other vegetables that i grew up thinking you had to cook, but snow peas are surprisingly sweet, require minimal washing and are very easy to prep! Definitely using them again!

Prep time: 15 min
Cooking time: 10min

Ingredients

1 kg raw prawns

200 g snow peas or sugar snap peas

2 medium semi-ripe mangoes

3 centimetres ginger

2 cloves garlic

1 stem green shallot

coconut oil

100 g mixed salad leaves

3 sprigs Vietnamese mint
handful of slivered almonds, toasted

Dressing

1 tsp Dijon mustard

1 tsp caster sugar

2 tsp rice wine vinegar

1 Tbsp olive oil

salt and pepper

Method
1. Trim the ends of the snow peas and remove the thin string on both sides of the peas. Cut into thin slices diagonally.
2. Cut the mango into 3, then thinly slice and scoop the flesh out with a spoon. The middle part you can leave (or eat!), or thinly slice after removing the skin

3. Thinly slice the ginger, garlic and shallots into strips. 

4. Heat a pan on medium heat, add 1/2 T vegetable oil then add the ginger, garlic and shallots for 30sec. Add the prawns and quickly stir-fry until pink, sprinkle with a pinch of salt.
5. Prepare the dressing by combining the dijon, rice wine vinegar, sugar and oil. Season with salt and pepper.
6. In a large bowl, assemble the mixed lettuce, snow peas, mango and mint. Add in the prawns and toss through.

Top with toasted almonds and serve!