This refreshing and easy-to-prep recipe comes from Nigella Lawson and was featured in her 2002 publication Nigella Summer. Her original recipe calls for chicken but we found that prawns make for an even better combo with this dressing which is light but has lots of character what with the acidity of the lime, the sweetness of mango, and the zinginess of chilli.
Let me know what you think of it. I hope you find it as light, tasty and refreshing as we do.
Shrimp, Mango and Chilli Salad with a Lime & Sesame oil Dressing
Serves two to three people.
1 mango, cut into approx. 1cm cubes
1 spring onion, finely chopped
1-2 red chillies deseeded and finely chopped (I use just 1 chilli)
juice of two limes
15-20 cooked prawns
1 little gem lettuce, sliced or shredded (I used 2 lettuces)
1 large handful of fresh coriander, chopped
1 teaspoon groundnut oil (I used hazelnut oil cause that’s what I had available)
4 drops toasted sesame oil (I used 2 tsps because I love the flavour.)
- Put the mango cubes and all their juice into a bowl. With your hands mix in the spring onion and chilli and squeeze over as much of the lime juice as you like. Let this mixture steep while you prepare the rest of the ingredients.
- Add the prawns, lettuce and most of the fresh coriander and toss to combine.
- Add the oils and toss again then serve on a large dish with the remaining coriander sprinkled on top. Enjoy!