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Pan Fried King Prawns with Mango and Fennel Salsa

This sunshine feast makes a superb weekend meal for friends.


  • Mango and Fennel Salsa

  • To finish


  • 1.

    Heat the vegetable oil and sauté the king prawns for 1 minute, add the curry powder and toss briefly – then add the honey, bacon, tomato, coriander and then the lime – season to taste.

  • 2.

    For the salsa – mix together the mango, fennel, shallot, spring onions, lemon and yoghurt – season to taste.

  • 3.

    Arrange the spinach, salsa and salad on a plate – arrange around the prawns and serve straight away.

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Andrew Graham

Chardonnay, Riesling and Dessert Wines are the best wines to pair with Pan Fried King Prawns with Mango and Fennel Salsa.


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