Prawn, Basil and Mango Salad (2 portions)

photo 2 (3)



200g peeled and deveined prawn meat

1x tsp. olive oil

1x tsp. unsalted butter

1x tsp. dried chili flakes

1x tsp. ginger powder

1x garlic clove, minced

1x packet bean sprouts (50g)

1x cup basil leaves, chopped (20g)

2x spring onions, chopped

1x mango, peeled and sliced (2 cups)

50g rice noodle

Salt to taste


Calories: 465 per portion




Blanch your rice noodles for 5-10mins in boiled kettle water then drain and set to one side.


Peel your fresh mango and cut into long strips.


Heat your olive oil and butter in a frying pan.  Add your prawns, dried chili flakes, ginger powder, garlic and salt to taste.  Once the prawns turn pink (about 3-5mins), throw in the basil and bean sprouts and remove from heat.


Plate your rice noodles, followed by the fresh mango slices, then top with your prawn mixture and garnish with spring onions.