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Nutrition: per serving

  • kcal43
  • fat2g
  • saturates0g
  • carbs3g
  • sugars0g
  • fibre1g
  • protein3g
  • salt0.5g
    low
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Method

  • step 1

    Break the lettuces into individual leaves. Peel and dice the mango and mix with the finely chopped red onion, chopped mild red chilli, the juice 1 lime and the light olive oil. Mix well and set aside at room temperature, covered with cling film. Just before serving, take a the peeled tiger prawns and cut them in half horizontally. Mix into the mango mixture with a handful chopped coriander. To serve, spoon the mixture on to the Little Gem leaves and arrange on a large platter or plate.

Recipe from Good Food magazine, December 2005

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Comments, questions and tips (2)

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Overall rating

A star rating of 4 out of 5.2 ratings

dinnerdonna74

A star rating of 4 out of 5.

I made these as part of a 'picky' buffet so threaded the prawns and a cube of mango on to a cocktail stick....perfect!

currykeemanan

A star rating of 4 out of 5.

Really light fresh and crispy, as well as healthy option

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