Cucumber Noodle Prawn and Mango Salad (Gluten Free)

Recipe for a fresh cucumber noodle prawn and mango salad which is also gluten free. All the thai flavours of Bangkok in this hearty spiralizer salad recipe.

📝 Ingredients

• 400 grams Tiger Prawns or any other prawns of your choice (cleaned and deveined)
• 2 Mangoes (cored, peeled and sliced)
• 3 Cucumbers (spiralized)
• 1 Red Onion (spiralized)
• 2 teaspoons Olive Oil
• 2 tablespoons Chilli (Thai Sweet Sauce)
• 1 teaspoon Fish Sauce
• 1 tablespoon Rice Wine Vinegar
• Salt and Pepper to taste
• Mint Leaves (Chopped for topping)

👨‍🍳 Instructions

1. 1Heat a teaspoon of oil in a pan.
2. 2Sprinkle salt and pepper on the prawns and slide them into the pan. Pan roast them for 3-4 minutes on each side till they are cooked. For smaller prawns, the cooking time will vary. Alternatively you can also blanch the prawns in hot water to flash cook them.
3. 3Whisk together the remaining oil, sweet chilli sauce, fish sauce, vinegar and salt to make the salad dressing.
4. 4Add prawns, mangoes, cucumbers and onions into a bowl and drizzle with salad dressing. Toss to combine. Top with freshly chopped mint leaves.