Recipe

Prawn, Calypso® Mango & Qukes® Salad with Chilli Coconut

4
Serves

20 MINS
Prep Time

6 MINS
Cook Time

11
Ingredients

Ingredients

Method

2 Calypso^® Mangoes
6 Qukes^® baby cucumbers
2 shredded coconut
3 tsp sesame seeds
1 tsp chilli flakes
2 fennel, or 4 baby fennel
6 red radish
24 (500g) medium cooked prawns, peeled and deveined
1 lemon, juiced
3 tbs extra virgin olive oil
2 tsp caster sugar

Spoon coconut into a small frying pan over medium heat. Cook, shaking pan 2-3 minutes until toasted. Transfer to a bowl. Add sesame seeds to the pan, cook, shaking pan 2 minutes until lightly toasted. Add the chilli, cook further 30 seconds. Add to the coconut. Set aside to cool.
Combine the dressing ingredients in a jug, season and whisk until well combined. Pour half into a large bowl. Using a mandolin, thinly slice the fennel and radish. Add to the dressing just before you are ready to serve. Toss gently to coat.
Cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks and slice. Add to the fennel with the cucumbers, prawns and parsley. Toss gently to combine.
Pile salad onto serving plates. Sprinkle with coconut chilli mixture. Spoon over the remaining dressing. Season and serve.

Tip: This recipe is best served as a light meal.

Save this Recipe

When you save, we create an easy to use list of all the ingredients you'll need to create this tasty dish. So, when you're next shopping, login with your smartphone and quickly check-off what you need!

Prawn, Calypso® Mango & Qukes® Salad with Chilli Coconut

CALYPSO® MANGO, QUKES®, FETA AND MINT SALSA

CALYPSO® MANGO & HALOUMI SALAD

BARBECUE MINICAPS® BABY CAPSICUMS, CORN, QUKE AND WATERCRESS SALAD

Calypso® Mango Curd Ice-Cream Sundae

QUKE® AND MANGO COOLER BAG DRINKS

FREE-FORM SWEET SOLANATO™ TOMATO THREE CHEESE TART

ENDIVE, FENNEL & ORANGE SALAD

Broccolini® Green Buddha Bowl

Sweet Solanato™ Tomato, Prawn & Qukes® Lettuce Cups with Saffron Mayonnaise

Layered Dip with Qukes® baby cucumbers