Name: Mango and chilli prawn cups
Prep time: 10 min
Total time: 10 min
Yield: 12
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

Small serves are best for a crowd. These sweet yet spicy cups are great to share.

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

Chop prawns and put in a large bowl with zucchini noodles, tomatoes, cos lettuce, cucumber, mango, coriander and mint.

Combine chilli, garlic, ginger, lime juice and sesame oil in a blender, then puree until smooth. Add olive oil and pulse several times. Season.

Spoon the prawn salad into small serving cups, then drizzle with the chilli dressing. Serve with remaining dressing on the side.

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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Ingredients

Method

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