SAVOURY RECIPES > SEAFOOD
AVOCADO AND SHRIMP SALAD
Keep it cool and delectable during the “dog days of summer” with this apricot-infused salad! Prawn and avocado give it a vigor that sets it apart from regular green salads. Check out this month’s ways to savor feature for more tips on using Bonne Maman to invigorate cold meals!
ANDROS INGREDIENTS
I/ INGREDIENTS: (serves 6 people)
- Garlic thinly sliced : 6 cloves
- Vegetable oil : 2 tbsp
- Raw shelled prawns : 350g
- Roasted cashew nuts, finely chopped : 25g
- Avocado : 1 ripe fruit
- white cabbage, finely shredded : 125g (4oz)
- Mango : 1 small green fruit which peeled, stoned and shredded :
- A small handful of fresh mint and coriander leaves, roughly chopped
- Spring onions, shredded: 6
Dressing:
- Red chilli, deseeded and finely chopped: 01
- Rice wine vinegar : 1 tbsp
- BONNE MAMAN Apricot Preserve : 2 tbsp
- Juice lime : 2 segments
- Fish sauce : 1 tbsp
- Vegetable oil : 2 tbsp
II/ METHODS
- Put all the dressing ingredients in a jar and shake together.
- Fry the garlic in the oil over medium heat until golden and crispy.
- Remove from the oil and set aside to cool. In the same oil, stir-fry the prawns with the roasted cashew nuts for about 2-3 mins. Add to the garlic, spoon over 2 tbsp of the dressing and set aside to cool.
- When ready to serve, dice the avocado, and toss together with the cabbage, mango, herbs, spring onions and prawn mixture.
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