By Reece Carter | Nutritionist
Published 2 December 2024
15m
30m
4
14
Dive into summer with the light and rejuvenating flavours of fresh Australian snapper and seasonal mango coated with lime-infused coconut cream.
Kick-start the summer vibes with this simple recipe for fresh mango and prawn rice paper rolls with a homemade dipping sauce.
Aussies love fish and chips, whether it’s at the beach, after a busy day or on the weekend. So how can we make it healthier? Check out this recipe.
Nothing says ‘summer in Australia’ like fresh fish coated in fragrant citrus and a hint of chilli, served with a side of cool, juicy mango salad.
Step 1:
Combine the cumin, ground coriander and cayenne. Stir to combine.
Step 2:
Place your prawns in a bowl, spray lightly with oil, then cover with spice mix. Mix well to ensure the prawns are evenly coated, then cover and set aside for 15 minutes.
Step 3:
Meanwhile, squeeze the juice of one lime over the cabbage and massage with clean hands to soften. Add the onion and coriander leaves, then toss together to make a simple coleslaw.
Step 4:
Heat a dry, heavy-based frying pan over high heat and cook the prawns for about a minute on each side, until just cooked through.
Step 5:
To serve, take a warm tortilla and fill with the coleslaw. Add a couple of prawns, some avocado and chilli sauce, if you’re using it. Serve with a lime wedge.
