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Annabel Karmel
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Tiger Prawn & Mango Salad

Liven-up your prawn salad with strips of mango, for a tangy sweet & sour combo.

Prep Time: 15 minutes
Makes: 4 portions
Great for:  Grown Up Entertaining

For the Salad:

a small bag of mixed leaves
1 iceberg lettuce
1 mango, peeled & sliced
2 tomatoes, deseeded & sliced into strips
150 g cooked large tiger prawns, peeled

For the Sauce:

200 g mayonnaise
2 1/2 tbsp ketchup
1 tbsp lemon juice
a few drops Worcestershire sauce
1 tbsp chopped parsley
  1. Scatter the lettuce leaves over a large platter or board.
  2. Carefully take apart the iceberg lettuce so you have a small complete leaf with a hollow that you can use to hold the sauce.  Shred the remaining iceberg and put on top of the platter.
  3. Scatter over the mango, tomatoes and prawns.
  4. Mix all of the sauce ingredients together in a bowl. Put the whole iceberg leaf in the middle of the platter.
  5. Spoon the sauce into the leaf and sprinkle with some chopped parsley.
  6. Serve with some granary bread.

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