Mango and Prawn Salad

  • 12 prawns, shelled and deveined
  • 2 mangoes, peeled
  • 125 g snow peas
  • 4 shallots, chopped
  • 1 cup pecans
  • 2 tablespoons french dressing
  • salt and freshly ground pepper, to taste


Clean prawns and halve if large. Cut a large slice from each side of the mango stone, then cut away the remaining flesh. Cut the large mango slices into strips. Blanch snow peas into boiling water for 1 minute. Drain and cool under cold running water. If prefferred snow peas can be served raw in the salad. Combine prawns, mango, snow peas, shallots and pecans. Pour over french dressing, season to taste, toss well and serve. Serves 4 – 6.

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