GRILLED TANDOORI PRAWN SALAD WITH MANGO DRESSING Serves: 6 Prep Time: 25 minutes. Cook Time: 5 minutes Ingredients Mango Dressing 1 large ripe mango, peeled and seeded 1/4 cup fresh lime juice 1/4 cup vegetable oil 2 teaspoons garam masala 1/2 teaspoon salt 1/8 teaspoon McCormick® Ground Red Chilli Tandoori Prawn Salad 1/4 cup plus 3 tablespoons chopped fresh mint, divided 1/4 cup fresh lime juice 3 tablespoons vegetable oil, divided 2 tablespoons honey 2 teaspoons garam masala 1 teaspoon McCormick® Ground Ginger 1 teaspoon salt 1/4 teaspoon McCormick® Chilli Powder 500g large prawn, peeled and deveined 1 large ripe mango, peeled, seeded and cut into 1-inch chunks 100g mixed baby greens 1 cup halved small heirloom or specialty tomatoes 1/2 small red onion, thinly sliced Method 1. For the mango dressing, process mango in blender or food processor until pureed (about 1 cup puree). Add lime juice, oil, garam masala, salt and red pepper; process until smooth. Refrigerate until ready to serve. 2. For the tandoori prawn salad, mix 1/4 cup of the mint, lime juice, 2 tablespoons of the oil, honey, garam masala, ginger, salt and chilli in small bowl. Thread prawns onto skewers. Brush with mint mixture. Thread mango onto skewers. Brush with remaining 1 tablespoon oil. 3. Grill prawn skewers over high heat 4 to 5 minutes or just until prawns turn pink, turning once and brushing occasionally with mint mixture. Grill mango skewers 4 to 5 minutes or until lightly charred. 4. Arrange greens, tomatoes and onion on 6 serving plates. Top with grilled prawns , mango and remaining 3 tablespoons mint. Drizzle with 1/2 of the Mango Dressing. Tip: Store remaining mango dressing in refrigerator. Serve over salad greens, grilled or broiled prawns or chicken, or toss with couscous or quinoa.
Posted on: Sun, 16 Mar 2014 21:18:22 +0000
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