Prawn and Mango Salad
with Crispy Tortilla Strips
  • Description:

    This fresh summer salad with prawn and mango presents a tasty combination of flavours, while the tortilla strips add a sublime, crunchy texture to the dish.

  • Ingredients:

    For the salad you'll need: 
    12 Prawns; cooked (Try Checkers’ exclusive Cape Point range of prawns)
    1 ripe mango; peeled and cubed
    1 spring onion; chopped
    Small cucumber; sliced in thin slices
    1 punnet mangetout
    Handful of coriander leaves

    For the crispy tortillas you'll need:
    2 tortillas
    Oil for deep-frying
    Seasoned salt

    For the dressing you'll need:
    2 garlic cloves; minced
    ½ tsp. chilli flakes
    1 tsp. ginger; grated
    ¼ cup sweet chilli sauce
    Juice of 2 limes
    1 tsp. fish sauce
    ½ tsp. sesame oil

  • Method:

    1. Prepare the prawns as preferred.
    2. Shake all the ingredients for the dressing together and set aside.
    3. Roll the tortillas into rolls, and cut into 1 cm wide rings.
    4. Heat the oil into a deep fryer and fry until crispy and golden – this only takes a few seconds.
    5. Place on a paper towel to drain off the oil and season with flavoured salt.
    6. Add to the salad just before serving.
    7. Layer the salad – leaves and fresh veggies first.
        Toss with the dressing, and then add the prawns, mango and crispy tortilla strips.

    Optional: add a splash of water if the sauce is not ‘juicy’ enough.

    •  Salts are big at the moment, from pink Himalayan, black flaky sea salt, red Hawaiian
       and flavoured salt like smoked sea salt, citrus–flavoured salt and more.