Ingredients
750g cooked tiger prawns, peeled, deveined, tails removed
1 cup zucchini noodles
1 punnet cherry tomatoes, quartered
1 baby cos lettuce, torn
6 baby cucumbers, chopped
1 ripe mango, seeded and diced
1⁄4 bunch coriander, leaves picked
1⁄4 bunch mint, leaves picked
1 long red chilli, seeded
2 cloves garlic
3cm piece ginger, peeled and chopped
Juice of 2 limes
1 tsp sesame oil
2 Tbsp extra virgin olive oil
Sea-salt flakes and freshly ground black pepper
Method
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Chop prawns and put in a large bowl with zucchini noodles, tomatoes, cos lettuce, cucumber, mango, coriander and mint.
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Combine chilli, garlic, ginger, lime juice and sesame oil in a blender, then puree until smooth. Add olive oil and pulse several times. Season.
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Spoon the prawn salad into small serving cups, then drizzle with the chilli dressing. Serve with remaining dressing on the side.
