Tuesday 24 April 2018

Prawn coctail with fennel salad and mango salsa

Prawn coctail with fennel salad and mango salsa
Prawn coctail with fennel salad and mango salsa

Prawn coctail with fennel salad and mango salsa: YOU WILL NEED

YOU WILL NEED

10 large Dublin bay prawns or tiger

prawns, cooked and shelled

For the salad

2 heads fennel, shredded

1 apple, finely diced

2 tbsps white-wine vinegar

3 tbsps olive oil

Pinch salt

For the salsa

1 mango, peeled, pitted and diced

½ red onion, finely diced

1 cucumber, diced

1 lime, diced

Pinch salt

For the sauce

100ml mayonnaise

2 tsps tomato ketchup

1 tsp Worcester sauce

2 drops Tabasco

2 tsps brandy

Method

Mix together the salad ingredients. In separate bowls, combine the salsa ingredients and assemble the sauce. Put the fennel salad in the bottom of a serving dish, spoon over the salsa, then scatter the prawns on top. Dress with the sauce and serve.

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