Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|12 raw peeled prawns, diced||1 red chilli, deseeded and thinly sliced|
|2 tbsp coriander leaf, whole||1/2 cucumber, peeled, seeded, and diced|
|1 tbsp shredded mint||3 tbsp Fairtrade lime juice|
|1 Fairtrade avocado, peeled, stoned, and diced||1 1/2 tbsp Thai fish sauce|
|1 Fairtrade mango, peeled, stoned, and diced||1 tbsp caster sugar|
|3 spring onions, sliced||3 tbsp thick coconut milk|
Combine the prawns with the dressing and allow them to marinate for 20 minutes.
Combine the remaining salad ingredients with the prawns.
Serve in a Martini glass or on baby gem salad leaves.
You can garnish this recipe with chopped coriander.
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