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PRAWN AND MANGO SALAD

PRAWN AND MANGO SALAD 🍤
That Chemmeen Manga Salad (Prawn and Mango Salad) looks incredibly vibrant and fresh. The combination of succulent grilled prawns and sweet mango is a classic for a reason.
​Here is a professional, gram-precise recipe designed to deliver that perfect balance of sweet, spicy, and tangy flavors.

​Chemmeen Manga Salad (Prawn & Mango Salad)
​Servings: 2 | Prep time: 15 mins | Cook time: 5 mins

​1. The Prawns (Chemmeen)
​Prawns (Medium/Large): 250g (cleaned and deveined)
​Chilli Powder: 5g
​Turmeric Powder: 2g

​Salt: To taste
​Coconut Oil: 15ml (for searing)
​Method: Marinate the prawns with spices and salt. Heat a pan with coconut oil and sear the prawns over high heat for about 2 minutes per side until charred and cooked through. Set aside to cool slightly.

​2. The Salad Base
​Ripe Mango: 200g (firm but sweet, cut into 1-inch cubes)
​Red Onion: 50g (thinly sliced)
​Fresh Coriander: 15g (roughly chopped)
​Bird’s Eye Chilli (Kanthari): 2–3 (thinly sliced for heat)
​Cucumber (Optional): 50g (deseeded and cubed for extra crunch)

​3. The Zesty Dressing
​Whisk these together in a small bowl:
​Fresh Lime Juice: 30ml (about 2 limes)
​Honey or Brown Sugar: 10g (to balance the lime)
​Extra Virgin Olive Oil: 20ml
​Black Pepper: 3g (freshly cracked)
​Salt: 2g

​4. Assembly & Plating
​In a large chilled mixing bowl, combine the mango cubes, sliced onions, chillies, and coriander.
​Add the cooled grilled prawns to the bowl.
​Pour the dressing over the ingredients and toss gently so you don't mash the mango.

​Garnish: Finish with a few fresh mint leaves and a wedge of lime on the side

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Hi, thank you for your valuable review ❤️

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