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.