Prawn, Mango, Pineapple Salad

Ingredients:-

3 - 4 prawns
1 mango, peeled & cubed
1 small canned pineapples, diced
1 small japanese cucumber, diced

Lettuce leaves for garnish
Mango Puree


Method:-

1) Blanch prawns in a pot of boiling water. Remove from heat. Cool prawns before removing shell and slice prawn into 1/2 length-wise.
2) In a bowl, add mango, pineapple and cucumber. Toss them to mix them well.
3) Place lettuce leaves on serving plate. Scope a few spoonful of salad onto the leaves. Place prawns on top of the salad.
4) Drizzle some mango puree sauce over salad.


Note:-
1) For mango puree, I've used ready made ones bought from Phoon Huat.


[adapted recipe from Food & Travel Magazine July 2007 issue]