Prawn Mango Cheeks

By: Dr Rachel Enright
Prawn Mango Cheeks
Course
Dinner Lunch Main Dish
Tags
Asian Healthy Seafood Thai Prawns
Info
  • Servings
    2-4
  • Prep Time
    20 mins
  • Cook Time
    10 mins
Ingredients
  • Fresh mangos 2 large
  • Uncooked prawns, peeled 250g
  • Garlic, minced 2 cloves
  • Parsley, chopped 1 tbsp
  • Ghee or butter 1 tbsp
  • Avocado, sliced 1 med
  • Cucumber 1 long
  • Lime, sliced thinly 1 pc
  • SALAD:
  • Green & red cabbage, shredded 3 cups
  • Organic mayonnaise or organic Greek yogurt 2 tbsp
  • Apple cider vinegar 1 tbsp
  • Olive oil 1 tbsp
  • Salt and pepper to taste

Method

  1. Cut the mango cheeks off the seed of the fruit. Scoop out the flesh into a bowl and set aside.
  2. Cut the cucumber in half. Slice one half into big circles and peel the other half into ribbons. Set aside.
  3. Combine salad ingredients in a medium sized bowl. Add 1 cup of the mango flesh cut into pieces and mix gently. Put aside the extra mango flesh for eating another time or freeze for a smoothie.
  4. Sauté the prawns, garlic, ghee and parsley for a few minutes until the prawns are cooked.
  5. To assemble, first put the mango cheeks on a serving platter or plate. Fill each with the cabbage mixture.
  6. Skewer cucumber, prawn, then cucumber ribbon, alternating until skewer is full. Depending on the size of the prawn, there should be about 4-6 per skewer.
  7. Top each mango cheek with sliced avocado, lime slices and the skewer.
  8. Serve and enjoy!
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