Prawn salad with mango and chilli

***LA Muscle Recipe of The Day - Prawn salad with mango and chilli***

300g sugar snap peas, trimmed

32 large cooked king prawns, peeled, deveined, tails intact

2 large ripe mangoes, cheeks removed, thinly sliced

1 large cucumber, halved lengthways, thinly sliced diagonally

100g baby salad leaves

Dressing 2 tablespoons mirin (Japanese rice wine)

2 tablespoons lime juice

1 tablespoon olive oil

1 long red chilli, seeded, finely chopped

1 teaspoon finely grated ginger

1 teaspoon brown sugar

Directions:

1. Blanch sugar snap peas in a saucepan of boiling water until bright green and slightly tender. Drain. Rinse under cold running water.

2. Place peas, prawns, mango, cucumber and salad leaves in a large bowl. Gently toss to combine.

3. Make dressing: put mirin, lime juice, olive oil, chilli, ginger and sugar in a small bowl, whisk until well combined. Divide salad between plates and drizzle each with dressing.