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Coriander Prawns With Mango Salad

A delicious salad with prawn and mango coated with coriander chutney. This recipe is from FoodFood TV channel

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Coriander Prawns With Mango Salad
Main Ingredients Prawns, Coriander and mint chutney
Cuisine Fusion
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Non Veg
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Ingredients list for Coriander Prawns With Mango Salad

  • 3/4 cup Prawns shelled and deveined headless
  • 1/2 cup Coriander and mint chutney
  • 2 medium Tomatoes
  • 1 small Raw mango peeled
  • 1 1/2 tablespoons Olive oil
  • 4-5 Iceberg lettuce leaves, place in ice water
  • to taste Salt
  • to taste Black pepper powder
  • 1 teaspoon Mustard paste
  • 4-5 tablespoons Sugar

Method

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  1. Marinate the prawns in coriander and mint chutney in a large bowl for 10-15 minutes. Quarter tomatoes, remove seeds and cut into thin strips.
  2. Cut raw mango into thin strips. Heat ½ tbsp olive oil in a non stick grill pan and the remaining in a non-stick pan.
  3. Tear lettuce leaves and place on a serving dish. Place prawns on grill pan and cook for 3-4 minutes. Add tomatoes and mango to the other pan.
  4. Add salt, black pepper powder, mustard sauce and sugar and toss. Add prawns to the mango mixture, mix well and cook for a minute.
  5. Transfer over the bed of lettuce leaves and serve immediately.

Nutrition Info

Calories 181
Carbohydrates 21
Protein 10
Fat 6
Other Fiber 0.9
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