
Curry Prawn and Mango Wrap
Serves 4
Ingredients
- 4 Gardenia Wraps
- 16 medium prawns, shell removed
- 1 tsp of curry powder
- 3 tbsp of curry sauce
- 1 tbsp of water
- 100 g mango, cut into strips
- 100 g cucumber, deseeded, cut into strips
- 4 pieces of Romaine lettuce
- 1/2 tsp of olive oil
- Salt, to taste
For sauce
- 60 g mango, roughly chopped
- 2 tbsp of low fat cottage cheese


Method
- Marinate prawns with curry powder and salt
- Heat olive oil in a non stick pan and pan fry prawns until cooked
- Add curry sauce and water to prawns and mix well, remove from heat and set aside
- To prepare the sauce, using a blender, blend mango until a puree is formed
- Add mango puree to cottage cheese and mix well
- To prepare wrap, spread mango and cheese sauce evenly on wrap
- Place a piece of Romaine lettuce on wrap, followed by mango and cucumber strips
- Add the curried prawns on top
- Fold 2 edges of the wrap toward the centre and secure with toothpicks
- Serve immediately
Tip: For a crispy wrap, toast it for 2 – 3 mins before serving
Nutrition Information Panel
Approximate Nutritional Analysis Per Serve
Servings per recipe: 4
Per Serving | |
---|---|
Energy | 227 kcal |
Carbohydrate | 34.2 g |
Protein | 10.3 g |
Total Fat | 6.0 g |
Saturated Fat | 2.5 g |
Dietary Fibre | 2.1 g |
Cholesterol | 36 mg |
Sodium | 455 mg |