Green mango salad with prawns
Tasty and unusual Thai salad with green mangoes and succulent prawns - or, you could even use Granny Smith's apples
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Difficulty and servings
Serves 6, with other dishes
Preparation and cooking times
Takes 20-25 minutes
Low-fat, Super healthy
- 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.
- 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.
- 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.
176 kcalories, protein 10g, carbohydrate 12g, fat 10 g, saturated fat 2g, fibre 3g, sugar 3g, salt 1.26 g
Recipe from Good Food magazine, October 2002.
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http://www.bbcgoodfood.com/recipes/1343/
Difficulty and servings
Serves 6, with other dishes
Preparation and cooking times
Takes 20-25 minutes
Low-fat, Super healthy
Light and healthy
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 prawns , peeled but with tail on (or, if you use ready peeled prawns, you need 175g/6oz)
- 2 little gem lettuces
- 2 spring onions , shredded
176 kcalories, protein 10g, carbohydrate 12g, fat 10 g, saturated fat 2g, fibre 3g, sugar 3g, salt 1.26 g
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28 January 2008
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04 August 2008
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