Thai Prawn & Mango Rice Salad

Thai Prawn & Mango Rice Salad

A zesty, refreshing Thai salad with succulent king prawns and juicy mango pieces. Perfect as a starter or a light, summery lunch.

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Recipe

To Serve

  • Pre-cooked Thai jasmine rice (we used VeeTee)
    2 trays
  • Fresh mango, sliced
    1 large
  • Cucumber, sliced
    ½
  • Handful fresh mint leaves
    1 large
  • Cooked prawns
    350 g
  • Limes, juice of
    1-2
  • Large bowl

Method

1

Heat the rice in the microwave according to pack instructions. Tip into a large bowl and fork over to separate the rice grains. Cool.

2

Toss the mango, cucumber, mint leaves and prawns into the rice and dress with the fresh lime juice. Serve.

3

Tip: A mixture of herbs such as Thai basil, mint and coriander work well in this recipe. If you have some coconut milk or cream to use up – add a few tablespoons to the rice with the lime juice for a creamy flavour.

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