Kung Pau with Wild Lime Chilli Ginger Prawn & Mango

This is such a great summer dish that is healthy and delicious and so easy to put together.

To serve 4

600 gms cooked prawns cut into large bite sized pieces

1 mango , diced

3 good sized spring onions finely sliced

1 small red chilli,( seeds removed if you don't want it too hot), and finely chopped

¼ seedless cucumber, finely diced

½ red capsicum, finely diced

½ cup fresh mint and fresh Vietnamese mint chopped

½ bottle OS wild Lime Chilli Ginger Sauce

1 tablespoon fish sauce

1 clove garlic, finely minced or diced

4 large inner leaves of iceberg or butter lettuce

Wild Heb Salt and ground pepper to taste

1 extra spring onion sliced diagonally for garnish

 Whisk together the OS Wild Lime Chilli Ginger Sauce, minced garlic and fish sauce and pour over all other ingredients that have been placed in a large bowl (except the garnish).

Stir sauce gently through mix to coat all ingredients. If possible let marinate for at least 30 minutes.

 Place a lettuce leaf on each serving plate and fill with the prawn salad mix. Garnish with the spring onion and serve.

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