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Ingredients
Method
- 175g shredded sugar snap peas
- 25ml olive oil
- 3 sliced spring onions
- 1 mango, cut into bite-size chunks
- 300g king prawns, peeled and cooked
- 1 tbsp chopped coriander
- ½ red chilli, thinly sliced
- 1 lime, zest and juice
- ½ shredded pak choi
- Simply toss the spring onions, sugar snap peas, mango , prawns, chilli, lime zest and coriander in a salad bowl. Pour over the lime juice and oil, toss gently to combine, then divide the shredded pak choi between plates and spoon over the mango and prawn salad.
15 mins
4 serving
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