Written by Masterchef finalist Callum Hann, and accredited dietitian Themis Chryssidis
From Sprout Cooking School & Health Studio
Need a quick and easy summer dish? Here you go! Callum and Themis from Sprout Cooking School highly recommend this scrumptious seafood dish for those nights when it’s just too hot to use the oven.
Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients
Method
Ingredients
Prawn & mango salad
- 20 large peeled and deveined prawns
- 1 tablespoon rice bran oil
- 2 lebanese cucumbers, deseeded and diced
- 1 punnet cherry tomatoes, halved
- 1 mango, flesh removed, diced
- 3 spring onions, finely sliced on an angle
- Small handful fresh mint leaves, torn
- Small handful coriander leaves
Nahm jim
- 1½ tablespoons fish sauce
- 1 tablespoon brown sugar
- Juice of two lemons
- 1 garlic clove, finely grated
- 2cm piece ginger, finely grated
- 1 long green chilli, deseeded and finely sliced
Method
- To make the nahm jim, stir fish sauce, brown sugar and lemon juice together until sugar dissolves. Stir through garlic, ginger, and green chilli.
- Combine cucumbers, cherry tomatoes, mango, spring onion, mint and coriander in a large bowl.
- Heat the oil in a frying pan over high heat. Add the prawns, and cook for 30 seconds-1 minute each side or until golden brown and just cooked through.
- Stir nahm jim and prawns through the salad. Transfer salad to a large platter then serve
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Find out morePosted: Aug 30 2021
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© Copyright Health Partners. 2024 All Rights Reserved.
Health Partners is committed to providing quality and affordable health care, and we value our members and our obligation to protect your privacy. As part of our responsibility in protecting your privacy, from time to time we review our policies to ensure we are meeting our obligations. We have recently made some updates to our Privacy Policy. Please click here to view the Health Partners Privacy Policy.