Recipe: Darren Gussy from Delissi Restaurant | Photography: Ashlee DeCaires

24 prawn cutlets deveined
oil
sweet chilli sauce
small handful coriander, chopped
1 bag mesclun mix
1 punnet cherry tomatoes
½ small red onion
½ cucumber
1 cup mung beans
1 cup crispy noodles

Salsa
1 fresh mango (tinned can be used as substitute)
½ small red onion
2 tbsp mirin
1 tbsp fish sauce
2 tbsp lime juice
2 tbsp rice wine vinegar
2 tbsp vegetable oil
2 tbsp sugar
small bunch fresh mint (torn)

To make the salsa peel and dice mango and onion. Mix all ingredients together and adjust seasoning.

For prawns, heat a fry pan on a medium heat, add oil and seasoned prawns. Cook 2-3 minutes each side. Add sweet chilli and toss together with roughly chopped coriander.

For the salad halve the cherry tomatoes, finely slice red onion and cucumber, toss through mesclun along with mung beans, cooked prawns, salsa and crispy noodles and serve.

Nourish Magazine - Summer Edition 2017 shoot 2

Leave a Reply

Your email address will not be published. Required fields are marked *

clear formPost comment