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Chilli Prawns with Mango Salad

Combining the sweetness of mango with the heat of chilli, this restaurant-worthy dish adds a delicious kick to tiger prawns.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tbsp vegetable oil
  • 500 g raw peeled tiger prawns
  • 1 ripe mango, peeled and sliced
  • 4 -5 spring onions sliced
  • 100 g pack mixed salad leaves and herbs
  • Dressing:
  • 3 tbsp olive oil
  • zest and juice of 2 limes
  • 1 clove garlic, finely chopped
  • 1 tsp palm sugar or caster sugar
  • 15 ml Knorr Vegetable Concentrated Stock

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

251kcal

Energy (kJ)

1050kJ

Protein (g)

18.0g

Carbohydrate incl. fibre (g)

12.2g

Carbohydrate excl. fibre (g)

10.2g

Sugar (g)

6.8g

Fibre (g)

2.0g

Fat (g)

15.1g

Saturated fat (g)

2.1g

Unsaturated fat (g)

11.6g

Monounsaturated fat (g)

8.4g

Polyunsaturated fat (g)

3.3g

Trans fat (g)

0.0g

Cholesterol (mg)

157mg

Sodium (mg)

716mg

Salt (g)

1.79g

Vitamin A (IU)

1971IU

Vitamin C (mg)

26.1mg

Calcium (mg)

99mg

Iron (mg)

0.92mg

Potassium (mg)

307mg

Total

1004kcal

4200kJ

72.2g

48.9g

40.9g

27.2g

8.0g

60.5g

8.5g

46.6g

33.5g

13.1g

0.1g

630mg

2863mg

7.15g

7884IU

104.2mg

395mg

3.68mg

1227mg


  • 1 Heat the oil in a frying pan and sauté prawns for 1-2 minutes on each side until they turn pink.
  • 2 Mix together the dressing ingredients .
  • 3 Toss the salad, onions, mango and prawns in the dressing and serve immediately.