- 24 large cooked prawns, peeled, deveined (tails intact)
- 1 large mango, peeled, thinly sliced
- 1 Lebanese cucumber, sliced into ribbons (see tip)
- 1 cup dry-roasted cashew nuts
- Step 1Arrange prawns, mango, cucumber and cashews on plates. Serve.
Use a vegetable peeler to slice cucumber into ribbons.
- Author: Kim McCosker & Rachael Bermingham
- Image credit: Ben Dearnley
- Publication: Super Food Ideas