Name: Green mango salad with prawns
Total time: 25 min
Yield: Serves 6, with other dishes
Cuisine: Thai
Ingredients: 2 tbsp lime juice; 1 small red chilli seeded and finely chopped; 2 tbsp fish sauce; 1 tbsp light muscovado sugar; 3 shallots finely sliced; 85g roasted salted peanuts finely chopped; 2 green mangoes or 3 Granny Smith apples; 2 tbsp chopped mint; 1 tbsp sunflower oil; 200g pack raw shell-on headless prawn peeled but with tail on (or, if you use ready peeled prawns, you need 175g/6oz); 2 little gem lettuces; 2 spring onions shredded

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Green mango salad with prawns

Green mango salad with prawns

Mary Cadogan

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Serves 6, with other dishes

Easy

Total time: 25 mins

Takes 20-25 minutes

A star rating of 3 out of 5.2 ratingsRate

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Tasty and unusual Thai salad with green mangoes and succulent prawns - or, you could even use Granny Smith's apples

Healthy

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp lime juice
1 small red chilli

seeded and finely chopped
2 tbsp fish sauce
1 tbsp light muscovado sugar
3 shallots

finely sliced
85g roasted salted peanuts

finely chopped
2 green mangoes

or 3 Granny Smith apples
2 tbsp chopped mint
1 tbsp sunflower oil
200g pack raw shell-on headless prawn

peeled but with tail on (or, if you use ready peeled prawns, you need 175g/6oz)
2 little gem lettuces
2 spring onions

shredded

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Nutrition: per serving

kcal176
fat10g
saturates2g
carbs12g
sugars3g
fibre3g
protein10g
salt1.26g

low

Method

step 1

Mix together the lime juice, chilli, fish sauce and sugar in a large bowl. Add the shallots and three quarters of the peanuts and mix well. Cover and set aside for up to 4 hours.
step 2

Peel and coarsely grate the mango or apple, and stir into the mixture along with the mint. Heat the oil in a frying pan or wok, add the prawns and stir fry quickly until evenly pink – about 2 minutes.
step 3

Scatter the lettuce leaves on a serving plate and spoon the salad mixture in the centre. Surround with the prawns and scatter over the remaining peanuts and spring onions.

Recipe from Good Food magazine, October 2002

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A star rating of 3 out of 5.2 ratings

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