Coriander Prawns With Mango Salad

Coriander Prawns With Mango Salad

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

Method
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. 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. 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. Add salt, black pepper powder, mustard sauce and sugar and toss. Add prawns to the mango mixture, mix well and cook for a minute. Transfer over the bed of lettuce leaves and serve immediately.
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