Prawns, Avocado and Mango Noodles Salad
“This prawns, avocado and mango noodles salad is a great meal combination with terrific and refreshing flavors, you’ll definitely fall for it.”
Have you ever tried combining avocado and mango before? It’s absolutely amazing! With the addition of rice noodles, marinated prawns and sweet and sour dressing, this is a good hearty meal.
Picture this: the creamy avocado and the sweet juicy mango, a slightly tangy lime dressing with the hint of warmth from sweet chili sauce, freshly chopped parsley and then those salty prawns. Now that’s a refreshing meal.
How to prepare the prawns, avocado and mango noddles salad
First, you need to combine the prawns with garlic, chili flakes, salt, pepper and olive oil. Then marinate for around 15 minutes or more if you like. Then cook for around 2 minutes and reserve the juice. This juice will be used for coating the noodles.
So why do we include noodles in a salad? Well, why not? Believe me! It’s very delicious and satisfying. You wouldn’t want a bowl of rice after you eat this. This recipe can be served as a snack or a full meal.
The noodles needs to be soak in hot water for at least 10 minutes so it will become soft. Drain afterwards. Then toss the noodles in the skillet with the remaining juice from the prawns and cook just enough to coat. This is to get all the flavors from the prawns. It’s a pity if you just waste all this flavors. Adding some chopped parsley leaves some refreshing flavor to the noodles.
Then serve it in three separate plates to serve three people. Alternatively, place in a large plate and share between people. Some people eat less than the other so this is great way to prevent food wastage.
Tips in making prawns, avocado and mango noddles salad
You can marinate the prawns in advance to let the flavor seep in. It can be for 30 minutes or more.
Cut the avocado when all the ingredients are ready. Some avocados will go brown after you cut them so don’t leave the cut avocado sitting around for too long.
You can use any type of lettuce leaves you want. You can also coarsely chopped the lettuce to make a nice bed for the salad.
This recipe is best when prepared and served fresh. So serve immediately. Also, don’t leave the avocado and mango soaked in the dressing, it will become soggy. If you will serve it for later, don’t put the dressing yet until it’s ready to serve.
If you’ve never tried mango and avocado together before, try this recipe and you’re in for a great treat! Happy tummy!
Watch on YouTube: Prawns, Avocado and Mango Noddles Salad
Prawns, Avocado and Mango Noodles Salad Recipe
Equipment
- Mixing bowls
- Measuring spoons
- Cutting board and knife
- Frying pan and wooden spatula
- Plates
Ingredients
Prawn/ Shrimp Marinade:
- 400-500 grams fresh prawns/ shrimps — heads and shells removed
- 1 clove garlic, minced
- 1 teaspoon chili flakes
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
Salad Dressing:
- 3 tablespoons sweet chili sauce
- 3 tablespoons olive oil
- 4 tablespoons freshly squeezed lime juice
- 1 clove garlic, minced
- 1 and ½ tablespoons sugar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Salad:
- 1 large avocado, cut into cubes
- 1 large mango, cut into cubes
- 1 small onion, diced
- handful of parsley/ cilantro, chopped
- 10-12 pieces lettuce
- 100 grams rice noodles
- hot water
Instructions
- Soak rice noodles in freshly boiled water. Leave for about 10 minutes then drain. Set aside to cool.
- In a medium bowl, combine prawns, minced garlic, chili flakes, salt, pepper and olive oil. Mix well and marinate for about 15 minutes or more.
- Using a small bowl, blend sweet chili sauce, olive oil, lime juice, garlic, sugar, salt and pepper. Whisk until well combined and set aside.
- In a medium bowl, put together cubed avocado and mango and drizzle with 1 tablespoon of salad dressing. Mix gently to combine and set aside.
- In a skillet, heat 1 tablespoon of olive oil and cook the prawns for around 2 minutes. Remove prawns from the skillet and reserve juice.
- With the remaining juice in the skillet, toss in the noodles and coat. Add parsley/ cilantro and stir for about a minute. Turn off the heat and transfer to a plate to cool down.
- Arrange lettuce leaves on three plates, overlapping slightly. Spoon over avocado mango mixture and place on one side and noodles on the other half of the plate.
- Sprinkle with diced onions then drizzle with the remaining salad dressing. Top with prawns.
- Serve immediately and enjoy!
