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Recipe

Prawn, pecan, mango and watercress salad

This prawn salad has sweet, sour and bitter elements in perfect balance.

Feb 28, 2015 1:00pm
  • 25 mins preparation
  • Serves 4
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Ingredients

Dressing
  • 1/2 cup coriander leaves
  • 1/2 red chilli, halved, deseeded and finely chopped (add more if you prefer)
  • 80 millilitre lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 3 tablespoon vegetable oil
Salad
  • 24 cooked, peeled prawns
  • 1 ripe fresh mango, peeled, chunks cut off and thinly sliced (use tinned mango if fresh is unavailable)
  • 1 punnet cherry tomatoes, halved
  • 1 bunch asparagus, ends trimmed, blanched for 10 seconds then refreshed in ice water
  • 1 bunch sugar snaps, tips removed, blanched for 10 seconds then refreshed in ice water
  • 4 red radishes, thinly sliced
  • 2 bunch watercress, large stalks removed
  • 1 large radicchio, halved, membrane removed, and sliced
  • 1/2 cup pecans

Method

Dressing
  • 1
    Place all the dressing ingredients in a small bowl and whisk thoroughly. Set aside.
Salad
  • 2
    Place cooked prawns in a large bowl, add the mango slices and cherry tomatoes.
  • 3
    Cut the asparagus, on an angle, into thirds and the sugar snaps in half lengthways, and add to bowl. Toss in the radish and gently mix together.
  • 4
    Add the watercress, sliced radicchio and pecans to the bowl. Pour enough dressing into the bowl to moisten the ingredients and serve.

Notes

Check the labels on the soy sauce and fish sauce if eating gluten free.

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