Prawns are panfried, then made into a salad with sweet mango, tangy sheep's milk yoghurt and rich parma ham. A few pomegranate seeds add a crunchy burst.
Ingredients
| 20 | Prawns, tiger or banana (Main) |
| 1 Tbsp | Olive oil |
| 1 | Salt & freshly ground pepper, to season |
| 3 | Limes |
| 4 slices | Ham, parma (Main) |
| 1 | Mango, peeled and diced |
| 1 handful | Mint leaves |
| 1 | Pomegranate |
| 2 Tbsp | Yoghurt, sheep's milk, or plain unsweetened |
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Directions
- Prepare the prawns by removing the head, then the shell. Using the point of a small sharp knife, run it the length of the back and remove the intestinal tract.
- Heat a pan, add a little olive oil and then the prawns. Cook over a high heat for 1 minute then turn over and repeat. Season and squeeze over the juice of 1 lime.
- Arrange on a platter then drape over the ham, scatter the mint leaves and the diced mango. Halve the pomegranate and remove the seeds. You only need approximately 1 cup, so reserve the rest for fruit salad, spooning over yoghurt or popping in a glass of bubbles.
- Add the seeds to the salad, then season and drizzle with yoghurt and olive oil. Serve with lime.
