Prawn & Mandarin Salad
October 26, 2014
Categories: Dinner, Lunch, Main Dish, Salads, Fish/Seafood Salad, Shellfish, Shrimp, Fruit, Mandarin Orange, Asian, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Brunch, Entertaining, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Summer, Weeknight Meals, Broil, Grill (Electric), Grilling (Outdoor), Diabetic, Low Fat, Make it from scratch, Spring more
"From Australian BH&G Diabetic Living issue 12 2007. Preparation does not include marinating time. The sweetness of the mandarins and prawns will work well with the tartness of the other ingredients, though just go together like a marriage and a carriage."
- Serving Size: 1 (444.8 g)
- Calories 641.6
- Total Fat - 16.4 g
- Saturated Fat - 3.1 g
- Cholesterol - 164.8 mg
- Sodium - 1209.6 mg
- Total Carbohydrate - 97.7 g
- Dietary Fiber - 4.6 g
- Sugars - 5.2 g
- Protein - 26.9 g
- Calcium - 280.3 mg
- Iron - 4.1 mg
- Vitamin C - 80 mg
- Thiamin - 0.6 mg
In a small screw-top jar shake the orange juice, lime juice, Tabasco sauce and pepper to combine.
Place 2 tablespoons of the citrus mixture into a medium bowl and add the prawns and toss to coat.
Cover and put into the fridge for 1 hour to marinate.
Meanwhile if using wooden skewers, soak them in cold water for 30 minutes and then drain.
To make the dressing, in a small jug whisk the remaining citrus mixture, red wine vinegar, olive oil and sesame oil to combine. Set aside.
Preheat a barbecue grill or plate on medium.
Thread the prawns onto wooden or metal skewers, leaving 0.5cm between each prawn. Cook for 2 to 3 minutes each side or until cooked through.
In a large bowl toss the salad leaves, mandarin, capsicum (bell pepper), and red onion.
Add the dressing and toss to coat.
Divide the salad among serving plates and top with the prawn skewers.
Sprinkle with sesame seeds and serve with the bread.
Tips & Variations
No special items needed.