Gambas with mango-mint salad
DIFFICULTY
very easy
very easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 1 ripe flying mango
- 1⁄2 Federation Mint
- 2 TABLESPOONS Rapeseed oil
- 1 TABLESPOON white balsamic vinegar
- 1 TEASPOON Lime juice
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp Sugar
- 8 King prawns (à approx. 80 g; without head, with shell)
- 1 red chilli pepper
- 2 TABLESPOONS Olive oil
Directions
- 1
Peel the mango and cut the flesh from the stone in thin slices. Wash the mint, shake dry, pluck off the leaves and chop. Mix rape oil, vinegar and lime juice. Season with salt, pepper and approx. 1⁄2 tsp. sugar.
- 2
Mix mango, mint and vinaigrette.
- 3
Rinse shrimps cold and pat dry. Cut the chillies lengthwise, remove seeds, wash and chop finely. Fry both in hot olive oil while turning for 4-5 minutes. Season with salt and pepper. Arrange the prawns on the mango salad.
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