Asian Prawn and Mango Salad
- 100g folded rice noodles
- 2 tsp toasted sesame oil
- 150g raw king prawns
- 50g mange tout, thinly sliced
- 4 spring onions, sliced
- 75g cherry tomatoes, quartered
- 3 tbsp Mary Berry’s Mango, Lime & Chilli Dressing
- 1 tsp light soy sauce
- 1 tbsp roughly chopped coriander
Cook the noodles according to pack instructions and run under cold water to cool.
Meanwhile, heat one teaspoon oil and fry the prawns for three to four minutes until pink and cooked through. Place in a large bowl with the mange tout, spring onions and cherry tomatoes.
Mix together the mango dressing, remaining oil and soy sauce, season and toss into the prawns with the noodles and coriander.
Great made with shredded roast chicken instead of prawns.