50g (1.8 oz.) fresh rocket leaves, washed and dried
1 small red onion, finely sliced
16 Peppadew® Hot Piquanté Peppers
750g Fresh cooked tiger prawns, peeled and deveined, tails intact
2 mangoes, peeled and sliced
2 avocados, peeled and sliced
Freshly ground black pepper to taste
65ml (1.4 oz.) sugar
65ml (2.2 fl oz.) fish sauce
80ml lime juice
15ml (1 tbs) white vinegar
65ml (2.2 fl oz.) sunflower oil
Place rocket leaves on a flat serving plate, cover with cling wrap and refrigerate for 20 minutes.
Mix the sugar, fish sauce, lime juice, vinegar, oil and salt in a small jug and set aside
Toss the rocket, onion, Peppadew®Hot Piquanté Peppers, prawns and dressing together.
Arrange mango and avocado slices on top and serve garnished with lime wedges and freshly ground pepper