Garlic Prawns with Mango and Noodle Salad

A fresh and vibrant summer supper that combines juicy prawns with sweet mango, crisp vegetables, and soft rice noodles. Light, nourishing, and full of flavour, this salad is perfect for a quick weekday meal or a relaxed dinner.

Ingredients (serves 1–2)

Rice noodles
100 g prawns, peeled and deveined
½ mango, sliced into thin slivers
¼ cucumber, julienned
3 leaves iceberg lettuce
1 clove garlic, finely chopped
Sesame oil
Sesame seeds, for sprinkling
Fresh coriander, finely chopped, for garnish

Method

Prepare the noodles: Boil a pan of water, remove from heat, add rice noodles, and leave to cook for 8 minutes. Rinse under cold water and set aside.

Prepare the vegetables: Slice mango into long slivers, julienne the cucumber, and separate the iceberg leaves. Set aside.

Cook the prawns: Heat a little sesame oil in a frying pan with the finely chopped garlic. Add prawns and cook lightly on each side until just cooked through. Remove from heat.

Assemble the salad: Arrange iceberg leaves as a base in a serving bowl. Layer with noodles, mango, cucumber, and prawns.

Finish and serve: Sprinkle with sesame seeds, drizzle with sesame oil, and garnish with chopped coriander.

Nutrition note

Prawns are a lean source of high-quality protein and provide key nutrients such as selenium and vitamin B12, which support metabolism, immune function, and overall cellular health.

A bright and nourishing dish that balances protein, fresh produce, and subtle Asian-inspired flavours.