Ingredients
1 Australian R2E2 Mango
150g of Tiger Prawns
1 packet of Romaine Lettuce
1 cup of Chopped Red Onions
2-3 Green Chilli
¼ cup of Fresh Cilantro
⅓ of Red Bell Pepper
2 Medium-sized Tomatoes
1 Medium-sized Lime
2 tbsp of Olive Oil
2 tbsp of Pesto
2 tbsp of Cherry Vinegar
2-3 Dashes of Pepper
2-3 Dashes of Salt
1-2 Dashes of Chilli Flakes
A Handful of Mixed Nuts (Optional)
Method
1. Prepare the Prawns:
- Deshell and clean the prawns.
- Over a medium-high heat pot, add olive oil and sear the prawns.
- Season lightly with garlic salt, pepper, and chilli flakes.
2. Prepare the Mango Pico De Gallo:
- Dice the mangoes, red onions, green chilli, red pepper and tomatoes.
- Chop the fresh cilantro.
- In a large bowl, mix all the ingredients together. Season with pepper, cherry vinegar, and pesto.
- Add lime juice and a drizzle of olive oil.
- Mix well and refrigerate to chill.
3. Wash the lettuce under running water to remove any impurities.
4. Plate the Mango Pico De Gallo on lettuce boats and garnish with mixed nuts. (According to preference)
5. Serve and enjoy!
A recipe from the digital series Raid My Fridge! — in partnership with Mediacorp.
