Serves 4
- 6 cooked Crystal Bay Banana Prawn Cutlets
- 16 ribbons of green mango or green papaya
- 1 small handful of Thai basil leaves
- 1 small handful of mint leaves
- 1 small handful of bean-shoots
- 2 tablespoon roasted salted peanuts/ roughly chopped
- 1 large chilli / julienne
- 4 tablespoons extra virgin olive oil
- 2 tablespoons chardonnay vinegar
- Sea salt
- Cracked black pepper
Method:
- Whisk olive oil and chardonnay vinegar together, put aside
- In a large bowl, mix together loosely, prawns with green mango, basil, mint, bean-shoots, peanuts and chilli
To Serve:
- Divide salad onto four plates, drizzle with chardonnay dressing add a pinch of sea salt and crack of black pepper