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Prawn and mango skewers

with lollo rosso and sprouts

Prawn and mango skewers

with lollo rosso and sprouts

Duration
approx. 30 min.
Effort
easy

Ingredients for 4 people

  • 250 gLollo rosso
  • 1/2Mango
  • 16Prawns
  • 3 TbspVegetable oil
  •  Pepper
  •  Salt
  • 50 gWheat sprouts
  • 4 TbspENJOY Raspberry Vinaigrette
  • 8Wooden skewers
  • Vegetarian option
  • 150 gTofu
  • 1/4Pineapple
  • 1 TbspSunflower oil

Nutritional information

Approx. 333 kcal (1391 kJ) / 21 g protein / 20 g fat / 15 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Preparation

1. Wash the lollo rosso, drain and tear into bite-sized pieces.

2. Peel the mango and cut into thin strips with a vegetable peeler.

3. Heat the vegetable oil in a frying pan and fry the prawn on both sides for about 1–2 minutes each until golden brown. Season with salt and pepper.

4. Skewer the mango and prawns in alternation. Mix the salad with sprouts and mix with ENJOY Raspberry Vinaigrette.

5. Arrange the skewers on the salad.

*Vegetarian option

Cut tofu pineapple into small pieces, skewer and fry in sunflower oil in a frying pan.*

1. Wash the lollo rosso, drain and tear into bite-sized pieces.

2. Peel the mango and cut into thin strips with a vegetable peeler.

3. Heat the vegetable oil in a frying pan and fry the prawn on both sides for about 1–2 minutes each until golden brown. Season with salt and pepper.

4. Skewer the mango and prawns in alternation. Mix the salad with sprouts and mix with ENJOY Raspberry Vinaigrette.

5. Arrange the skewers on the salad.

*Vegetarian option

Cut tofu pineapple into small pieces, skewer and fry in sunflower oil in a frying pan.*