Avocado and Prawn Salad

Avocado and Prawn Salad

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  • 6 fat garlic cloves, thinly sliced
  • 2 T vegetable oil
  • 350 g raw shelled prawns
  • 25 g roasted cashew nuts, finely chopped
  • 1 ripe avocado
  • 125 g white cabbage, finely shredded
  • 1 small green mango, peeled, stoned, and shredded
  • A small handful of fresh mint and coriander leaves, roughly chopped
  • 6 spring onions, shredded
  • For the dressing:
  • 1/2 red chilli, deseeded and finely chopped
  • 1 T rice wine vinegar
  • 2 generous tbsp Bonne Maman Apricot Preserves
  • Juice of 2 limes
  • 1 T fish sauce
  • 2 T vegetable oil

Cooking Instructions

Put all the dressing ingredients in a jar and shake together.

Fry the garlic in the oil over a medium heat until golden and crispy. Remove from the oil with a slotted spoon and set aside.

In the same oil, stir-fry the prawns with the roasted cashew nuts for about 2-3 minutes until the prawns are just pink. Add to the garlic, spoon over 2 tablespoons of the dressing and set aside to cool.

When ready to serve, peel, stone, and dice the avocado, and toss together with the cabbage, mango, herbs, spring onions and prawn mixture. Serve immediately, handing round the remaining dressing in a separate bowl.

Bonne Maman Recipe by: Bonne Maman
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