Then on Saturday, while faffing
around on Google for an unusual prawn salad, I discovered
this Jamie Oliver recipe for a Thai Prawn and Mango salad.
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I did
not have all the ingredients though, so as usual I
improvised.
The result was a delicious and filling
rice pasta dish.
|
INGREDIENTS –
SERVES 4-6
400g prawns, cooked and peeled
1 bunch spring onions, chopped
1 large ripe mango, peeled and chopped into chunks
250g pasta rice
3 rounded tablespoons crunchy peanut butter
1 tablespoon brown sugar
1 level teaspoon red chilli powder (add a finely chopped
red chilli if extra kick desired)
juice 4 limes
½ bunch chopped coriander
METHOD
Cook the pasta rice in boiling water for
9 minutes. Drain.
Mix together the spring onions, danya and
mango.
Mix the crunchy peanut butter, chilli powder
and limejuice together.
While the noodles are still warm, stir in
the peanut butter mixture, then add the spring onion, danya
and mango and mix well.
Season the shelled and de-veined prawns
with salt and freshly ground black peper, then fry in butter
and a dash of olive oil for 7minutes.
Remove prawns from butter/oil and add to
the pasta and mix well.
Serve immediately.
