Food, Photostory, Rhineland-Palatinate

Fast Cooking: Mango-Nuts-Prawn-Salad

Another quick dish from Chef Marc Lambrich. Let's go. We need prawns. and a mango. Pelle the mango and cut off the pulp. Cut the pulp into small pieces and put them into a bowl. Cut the green from spring onions into small rings and put them also into the bowl. Roast hazelnuts. Cut the prawns in half. Chop the hazelnuts and put them also into the bowl. Mix well. Roast the prawns shortly and decorate them on the salad. Ready! Enjoy! You can use peanuts or other nuts instead. All photos © Waltzing Meurers