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Ingredients
16 uncooked prawns, shelled and deviened, tails left intact 1 fresh green chili, seeded and shredded 1/4 cup/60 mL/2 fl oz reduced-salt soy sauce, 1 tablespoon honey 1 witlof (chicory), leaves separated radicchio, leaves separated 2 green (unripe) mangoes, thinly sliced 4 tablespoons fresh mint leaves 3 tablespoons fresh coriander leaves 1 tablespoon brown sugar 2 tablespoons lime juice

Instructions
702 kilojoules 167 Calories per serve Medium Fibre Low Fat 1.5 serves carbohydrate Oven temperature 160°C, 325°F, Gas 3 1. Place prawns, chili, soy sauce and honey in a bowl, toss to combine and marinate for 5 minutes. 2. Arrange witlof (chicory), radicchio, mangoes, mint and coriander on serving plates. Combine sugar and lime juice and drizzle over salad. 3. Heat a nonstick frying pan over a high heat, add prawns and stir-fry for 2 minutes or until cooked. Place prawns on top of salad, spoon over pan juices and serve immediately. Serves 4 If green (unripe) mangoes are unavailable, use very tart green apples instead. Ripe mangoes will give the salad a different flavour and texture