Mango & Prawn san choy bau
Ingredients
400g prawns (I bought the frozen, pre cooked ones), thawed
150g thin rice noodles
Zest & juice of 1 lime
1 Tbsp sweet chili sauce (plus a wee bit extra to serve if you want it)
1 large carrot, grated finely
1 x 350g bag of broccoli slaw OR the Vitality cabbage slaw mix, any of the pre cut mixed bags will work
1 large ripe mango, peeled and chopped
2 shallots, chopped up fine
1/3 C chopped fresh coriander leaves
1 ice berg lettuce—separate the leaves, these will be your “cups” to fill
Directions
Place noodles into a large bowl, cover with boiling water for 10 mins and leave to cook. Then drain and rinse. In a frying pan, add a wee bit of oil and cook the prawns, remove from the heat. In a bowl, add lime zest & juice and sweet chili sauce, mix together, then add in mango, shallots, carrot, slaw mix, coriander and mix it all around. Put your lettuce leaf cups onto a plate, place noodles in the bottom, then slaw mix and desired number of prawns on top. Season with cracked pepper. Make as many/as big as you like. Serves 4 as a light Summer dinner.