This plate of food is like sunshine on a plate. It’s so fresh and colourful, and all the flavours just simply work really well. Even though raw garlic and chilli are used, when eating this you don’t notice it. It’s also a quick dish to make.
2 large red chillies (mild, or to your liking), finely chopped
1 clove of garlic, finely chopped
3 spring onions, chopped into thin slices
100g cooked white crab meat
100g king prawns (I tend to use raw and cook them myself, but cooked are ok too)
1 lime (juice)
1. Cut the mango and avocado into cubes.
2. Add finely chopped garlic and chilli (deseeded). Add all the other salad ingredients.
3. I usually use raw prawns so I put the mixed salad into fridge, and pan-fry the prawns. I then let them cool, while cooking the fish (pan-fry for about 5 minutes, then finish under a grill in the oven for another 5 minutes). Then mix the prawns into the salad, and serve with the fish.