Chilli prawn salad recipe

180 ratings Rate
  • Serves 4
  • 10 mins to cook and 45 mins to cool
  • 243 calories / serving
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Chilli prawn salad 178c6270 e439 418b a342 9c2a573cd8ef 0 472x310

Heat the vegetable oil in a large frying pan or karahi (a deep flat-bottomed wok-like cooking vessel), add the prawns and stir-fry for 3-4 minutes over a medium heat.

Stir in the tomato purée then remove from the heat and put into a bowl large enough for the other ingredients to be mixed in later. Allow to cool for 30-45 minutes.

Mix in the remaining ingredients, season to taste, and serve cold, sprinkled with chopped coriander.

  • Ingredients

  • 2tbsp vegetable oil
  • 300g (10oz) large raw prawns, cleaned, peeled and de-veined with tails left on
  • 1tbsp tomato purée
  • 150g (5oz) onions, chopped
  • 150g (5oz) green peppers, chopped
  • 1tbsp lemon juice
  • 2 tomatoes, chopped
  • 1 green chilli, chopped
  • 2tbsp fresh coriander, chopped, plus extra for garnish
  • 2tbsp mango pickle
  • 3tbsp mustard oil
  • 1tsp sugar
  • Energy 1015kj 243kcal 12%
  • Fat 16g 22%
  • Saturates 2g 9%
  • Sugars 8g 9%
  • Salt 1g 17%

of the reference intake
Carbohydrate 9.3g Protein 14.9g Fibre 2.3g


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