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Recipe

Green mango and prawn salad

Fresh, tasty and packed full of goodness, this Asian inspired green mango and prawn salad is wonderful served topped with fried onion as a tasty Summer meal.

May 29, 2014 2:00pm
  • 20 mins preparation
  • 5 mins cooking
  • Serves 4
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Ingredients

Green mango and prawn salad
  • 150 gram snake beans, cut into 5cm lengths
  • 500 gram green prawns, peeled, deveined, tails on
  • 2 green mangoes, peeled, shredded (see tip)
  • 250 gram punnet cherry tomatoes, halved
  • 1 cup coriander, leaves picked
  • fried onion flakes, to serve
Dressing
  • 1 long red chilli, seeded, chopped
  • 1 1/2 tablespoon palm sugar
  • 1 clove garlic, peeled
  • 1/4 cup lime juice
  • 1 1/2 tablespoon fish sauce

Method

Green mango and prawn salad
  • 1
    Bring a large saucepan of salted water to the boil on high. Blanch beans 1-2 minutes, until bright green. Scoop out and refresh in iced water. Drain well.
  • 2
    Add prawns to same boiling water and poach 30 seconds to 1 minute, until just cooked.
  • 3
    To make dressing: In a mortar and pestle, pound chilli, sugar and garlic together until smooth. Mix in juice and sauce. Set aside.
  • 4
    In a large bowl, combine mango with half dressing, tossing to coat. Add beans, prawns, tomatoes and coriander. Sprinkle with fried onion flakes and serve with remaining dressing.

Notes

To shred the mango, use a knife to score 1.5mm lines through to the seed. Then use a vegetable peeler to slice off strips. You could replace green mango with green papaya, or use normal mango. It will give a slightly different flavour and texture.

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