Thai Prawn And Mango Salad

INGREDIENTS

For the salad

1 kg Tiger Prawns 

2 mangoes, ripe and firm

300 g Iceberg lettuce

1 red onion, halved

1 large carrot

1 Lebanese cucumber, halved lengthways and thinly sliced

1 cup fresh bean sprouts

¼ cup unsalted peanuts, toasted and roughly chopped

fresh coriander leaves, to serve

lime wedges, to serve

For The Nahm Jim Dressing

2 tablespoons lime juice

1 tablespoon fish sauce

2 tablespoon coconut sugar

1 teaspoon grated ginger

4 garlic cloves, minced

1 tablespoon chopped coriander root and leaves

1 red cayenne chilli,

METHOD

Prepare prawns by removing and discarding the heads. Peel and devein the prawns. Set aside.

Prepare the mango for the salad by cutting four mango cheeks from the two mangoes.

Slice the flesh inside the mango cheek by scoring it thinly with a paring knife. Scoop the thin mango slices with a large metal spoon.

Prepare the dressing by mixing all ingredients in a lidded glass jar. Shake well and store in the refrigerator until ready to use.

Layer the sliced lettuce in a large serving bowl. Add onion, carrot and cucumber. Arrange the mango and prawn over the salad.

Add sprouts and crushed peanuts. Drizzle with the dressing and garnish with fresh coriander leaves. Toss at the time of serving and serve with lime wedges on the side.

Image by Cook Rebublic