Easy

Prawn and avocado salad with crisp wonton

Name: Prawn and avocado salad with crisp wonton
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 200 g Prawns (peeled); 100 g Purple onion; 150 g Cucumber; 60 g Radishes; 400 g Potato; 250 g Mango (flesh); 80 g Wonton wrappers (8 wrappers); 30 g Extra virgin olive oil (10 g wonton and 20 g prawns); 180 g Avocado (flesh); 80 g Mayonnaise (commercial pasteurised); 6 g Fresh coriander; 40 g Spring Onion; 10 g Jalapeño; 25 ml Lime juice; 3 g Parsley; 2 g Salt

Total time60 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Potato, mango and prawns with avocado dressing and oven-crisped wonton triangles.

25 minprep

35 mincooking

4servings

2.075 kcalwhole recipe

519 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 60 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Pescatarian Salad 30 to 60 minutes Home-style

Lactose-free and 6 more Indicative dietary requirements

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Diet

Pescatarian

Dietary requirements

Lactose-freeNut-freePeanut-freeSoy-freeFish-freeSesame-freeNo added sugar

Dish type

Salad

Meal

LunchDinner

Preparation

BoilingSautéingBaking

Appliances

CasseroleFrying panOvenBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibre

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Salad

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Prawns peeled 200 g
Purple onion 100 g
Cucumber 150 g
Radishes 60 g
Potato 400 g
Mango flesh 250 g
Wonton wrappers 8 wrappers 80 g
Extra virgin olive oil 10 g wonton and 20 g prawns 30 g
Avocado flesh 180 g
Mayonnaise commercial pasteurised 80 g
Fresh coriander 6 g
Spring Onion 40 g
Jalapeño 10 g
Lime juice 25 ml
Parsley 3 g
Salt 2 g

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Mix, dress and prepare, then stack neatly away.

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Let’s get cooking

Method

Boil the whole potato for 30–35 minutes until tender. Cool, peel and dice. Mix with the chopped onion, cucumber, mango and radishes. Keep covered in the fridge.
Blend the avocado with mayonnaise, coriander, spring onion, deseeded jalapeño, lime juice and some salt. Keep refrigerated.
Cut the wonton wrappers into triangles, brush with 10 g oil and bake at 180 °C for 6–8 minutes, watching closely. Sauté the prawns in 20 g oil with salt for 2–3 minutes until opaque, then cool slightly.
Mix the prawns with the vegetables and dressing. Divide between four plates and add the wonton crisps and parsley just before serving.