Green mango salad with prawns

Green mango salad with prawns

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(1 ratings)

Takes 20-25 minutes

Easy

Serves 6, with other dishes
Tasty and unusual Thai salad with green mangoes and succulent prawns - or, you could even use Granny Smith's apples

Nutrition and extra info

  • Healthy

Nutrition:

  • kcal176
  • fat10g
  • saturates2g
  • carbs12g
  • sugars3g
  • fibre3g
  • protein10g
  • salt1.26g
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Ingredients

  • 2 tbsp lime juice
  • 1 small red chilli, seeded and finely chopped
  • 2 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 tbsp light muscovado sugar
  • 3 shallot, finely sliced
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 85g roasted salted peanuts, finely chopped
  • 2 green mangoes or 3 Granny Smith apples
  • 2 tbsp chopped mint
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 200g pack raw shell-on headless prawn, peeled but with tail on (or, if you use ready peeled prawns, you need 175g/6oz)
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 2 little gem lettuce
  • 2 spring onion, shredded
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

Method

  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.

  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.

  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.

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Comments, questions and tips

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Comments (3)

siham27's picture

great CHEF all ur reciepes are supper even before tasting

cosmiccharlie's picture
4

nice little supper dish, even try apples and mango, or even a few orange segments

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