WARM GRILLED PRAWN, CALAMARI AND MANGOR SALAD
300g large raw prawns, already peeled
500g baby squid tubes
Ingredients for Marinade
The juice of a lime
A tiny pinch of dried chilli flakes
2 teaspoons olive oil
Ingredients for salad
1 mango, peeled and sliced
2 shallots, finely sliced
1 mild red chilli finely sliced
A handful of mint leaves
A handful of coriander leaves
1 tablespoon brown sugar
The juice of 2 limes
3 tablespoons olive oil
Remove the inside of the squid, cut in half long ways, trim and remove the thin membrane from the inside. Use a small sharp knife to score the outside of the squid pieces in a diagonal criss cross. This will help them to curl while cooking.
To make the marinade; simply mix whisk the ingredients together, add the squid and prawns and refrigerate for at least 30 minutes.
To make the salad; place slices of mango, shallots, chilli, rocket and finely chopped herbs into a mixing bowl.
Cook prawns on a hot grill or barbecue for 1 minute on each side, or until they turn pink. The squid will also only take a minute or two until cooked. Add to the salad ingredients.
To make the dressing, dissolve sugar in lime juice and whisk with olive oil, drizzle over the salad, mix and serve.