Dame Mary Berry hardly needs any introduction – a well-known and highly respected cookery writer, TV cook and Aga expert, throughout the years she has become a trusted and down to earth cook who produces fool-proof recipes time and time again. Mary was honoured with a CBE in the 2012 Queen’s Birthday honours list for her services to the culinary arts.
Along with her daughter Annabel, Mary started recreating family recipe dressings and sauces to sell to consumers and in 1994 the Mary Berry’s range was launched. For the mother and daughter team it was about delivering top quality dressings and sauces, using the very best ingredients.
Mary Berry’s now has a great presence in the grocery stores nationwide with a premium range of dressings. You can find out more about the range, which includes Classic, Caesar, Light, Honey & Balsamic Vinaigrette, Mango, Lime & Chili and Blue Cheese varieties, here.
Mary Berry’s recipe for an Asian Prawn and Mango Salad uses her Mango, Lime & Chili dressing, is quick and easy to prepare and makes the ideal midweek meal for the family.
Prep: 10 minutes
Cook: 10 minutes
Serves 2
Ingredients
- 100g folded rice noodles
- 2 tsp toasted sesame oil
- 150g raw king prawns
- 50g mange tout, thinly sliced
- 4 spring onions, sliced
- 75g cherry tomatoes, quartered
- 3 tbsp Mary Berry’s Mango, Lime & Chilli Dressing
- 1 tsp light soy sauce
- 1 tbsp roughly chopped coriander
Method
- Cook the noodles according to pack instructions and run under cold water to cool.
- Meanwhile, heat 1 tsp oil and fry the prawns for 3-4 minutes until pink and cooked through. Place in a large bowl with the mange tout, spring onions and cherry tomatoes.
- Mix together the mango dressing, remaining oil and soy sauce, season and toss into the prawns with the noodles and coriander.
Cook’s tip
Great made with shredded roast chicken instead of prawns.
See also: Midweek Meal: Spicy Feta, Pepper and Courgette Pizzas
