Irwin's Bakery - Recipes

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  Brown Soda Bread with a Warm Thai Prawn Salad

Serves 4

Ingredients

8 Slices of Rankin Selection Brown Soda

For the Prawns

400g large raw prawns, already peeled

For the Marinade

2 tablespoons of peanut or olive oil

The juice and zest of two limes

1 clove of garlic, crushed

1 inch piece of fresh ginger, peeled and grated

A tiny pinch of dried chilli flakes

45g brown sugar

For the Mango salad

1 mango, peeled and sliced

1 small red onion, finely sliced

1 mild red chilli finely sliced

6 radishes finely sliced

30g pomegranate seeds

1 small bag of mixed baby salad leaves

10g (½ a small packet) mint leaves

10g (½ a small packet) coriander leaves.

Method

Mix the marinade ingredients together and add to the prawns. Leave to marinade for at least 30 minutes.

To make the salad, combine the mango with the red onion, chilli, radishes, pomegranate seeds, salad leaves, mint and coriander.

Remove the prawns from the marinade and cook in a hot, non-stick frying pan for 1 minute on each side, or until they turn pink and are cooked through. Remove the prawns from the pan and place in a large clean bowl. To make the warm dressing add the marinade to the frying pan and boil for 2 – 3 minutes until it has reduced to a syrup. Add this syrup to the prawns, then mix in the mango salad.

Place 2 slices of Brown Soda Bread on each plate and top with the prawns and salad.