Ingredients :
1 good-sized mango
300g cooked prawns
Small handful lemon balm leaves
Small bunch coriander
150g Mache (lamb's lettuce), or 1 box cress
Sauce:
1 teaspoon horseradish
1 teaspoon ketchup
4 tablespoon peanut oil
1 tablespoon sherry vinegar
Recipe :
Prepare the prawns, wash and chill for 10 minutes in a marinade made from the ketchup, vinegar, salt and pepper.
Meanwhile, wash and dry salad leaves.
Arrange in a large salad bowl and sprinkle with pepper.
Chop half quantity of each herb and mix with salad, put half to one side.
Peel mango, slice flesh thinly over a plate to catch juice, then arrange on salad. Lightly sprinkle with pepper.
Keep mango juice.
Arrange prawns in salad, keep marinade.
Pour marinade into a bowl with horseradish and ketchup, add mango juice, then season. Stir in rest of vinegar and oil.
Drizzle over salad.
Sprinkle with remaining herbs, serve immediately.
Monday, January 7, 2008
Prawn Salad
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