Prawn salad with curried mango chutney

Served with pappadums and a curried mango chutney, this refreshing prawn salad is guaranteed to satisfy. Try it as a main or side.

Prawn salad with curried mango chutney

Serves

4

Prep

15m

Cooking

5m

Ingredients

  • 1 tsp cumin seeds
  • 1 1/2 tsp curry powder
  • 1/4 cup (80g) mango chutney
  • 2 tbs apple cider vinegar
  • 2 tbs olive oil
  • 2 carrots, peeled, cut into ribbons
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 16 mini pappadums
  • 1/2 cup (75g) cashews, toasted
  • 750g Coles Australian Cooked Large Black Tiger Prawns Thawed, peeled leaving tails intact, deveined

Method

STEP 1

Heat a small frying pan over medium heat. Add the cumin seeds and curry powder and cook for 30 secs or until toasted. Transfer to a small bowl. Whisk in the chutney, vinegar and oil. Season.

STEP 2

Combine carrot, cucumber, coriander, mint, pappadums, cashews and prawns in a large bowl. Drizzle with dressing and toss to combine. Divide among serving plates. Serve immediately.

Match with Moon Dog Tinnies Ale Can 330ml available at Liquorland

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.