Easter salsa with prawns
Ingredients
2 fresh mangoes
2 avocados
1/2-1 red chilli, finely chopped
1 1/2 dl leek, finely shredded
1 dl parsley, chopped
1 kg unshelled prawns, size 70/90
Marinade
2 tbsp rapeseed oil
2 tbsp Dansukker Dark Muscovado Sugar
2 tbsp white wine vinegar
2 pinches of salt
2 pinches coarsely ground black pepper
1 garlic clove, grated (optional)
Instructions
Peel and dice the mango. Peel, halve, de-stone and chop the avocados into pieces. Peel the prawns. Mix together all the ingredients for the marinade in a bowl. Combine all the remaining ingredients and stir so that the marinade covers everything. Leave to stand for about 1 hour before serving the salsa. Serve with some good bread.
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