White cabbage kachumber with mango and chilli chutney prawns
Method
- 1
1. For the kachumber, make a dressing by whisking together the lemon juice, olive oil, ground cumin and a pinch of salt
- 2
2. Place the prepared fruit, vegetables and coriander in a large bowl. Pour in the dressing and gently mix to coat. Set aside whilst you cook the prawns
- 3
3. Toss the prawns with the garlic, cumin, coriander, chilli flakes, and a pinch of salt and black pepper
- 4
4. Heat the vegetable oil in a large frying pan over a high heat. Add the prawns in a single layer and fry for 1-2 minutes on each side, or until cooked through, pink and opaque
- 5
5. Reduce the heat to medium-low and add the mango and chilli chutney. Toss through the prawns for 1 minute, until glossy and coated
- 6
6. Remove from the heat and toss through the lime juice and chopped coriander
- 7
7. To serve, pile the kachumber onto a serving platter. Spoon over the prawns and remaining glaze and finish with picked coriander, sliced red chilli and lime wedges