Hot Prawn Salad with Mangoes and Pineapple

Featuring crispy prawns and sweet chunks of fruit, this makes for a light lunch.


April 2011 | By Rachelle Santos
Hot Prawn Salad with Mangoes and Pineapple
Print Recipe
user rating
Rate this Recipe Bookmark Recipe

at a glance

Main Ingredient

Fish and Seafood

Type

Salads

Preparation Time

00:00:00


Date Published

April 2011

Featuring crispy prawns and sweet chunks of fruit, this Asian favorite makes for a light yet satisfying lunch. To retain the crunch, fry the prawns just before serving.

ServesPrep Time 20 minutes  Cooking Time 10 minutes

1/4 cup mayonnaise
2 tablespoons condensed milk
1/2 cup mango, cut into 1/2-inch cubes
1/2 cup pineapple tidbits, drained
salt and white pepper to taste
1 egg
3/4 cup cornstarch
3/4 teaspoon salt
10 medium prawns, shelled, deveined with tails left on
oil for deep-frying
6 small romaine lettuce leaves (optional)

1  In a medium bowl, mix together mayonnaise and condensed milk. Toss in mango cubes and pineapple tidbits. Season to taste with salt and white pepper. Chill and set aside.

In a small bowl, combine egg, cornstarch, and salt. Whisk until batter becomes smooth. Dip prawns in the batter, one at a time, and deep-fry in preheated oil. Fry a few pieces at a time. Cook prawns just until they turn pink and batter is light golden brown. Drain on paper towels.

To serve, arrange lettuce on a platter. Add the fruit-mayonnaise mixture and top with the fried prawns. Alternatively, you may toss the prawns in the mayonnaise mixture then transfer to the platter. Serve immediately.




    NEWSLETTER

    Recipe of the Day

    Batman Bento
    The Caped Crusader is back and he's paid our bento a visit!
    View Recipe »

    Poll

    What sauce do you like with your pasta?
    VIEW RESULT
    36%
    16%
    27%
    21%
    Get a copy of our