I usually serve this refreshing salad on a large platter for everyone to help themselves. However, today I thought I’d try serving it in glasses like a prawn cocktail as I might make this as a starter for our Christmas meal. If serving in glasses you can to layer the salad rather than mixing it all in the bowl, then I spoon the dressing on top. I had ripe mangoes in the house but I personally prefer to make this with greener mangoes, but what can you do, in a wood in Devon? It’s still good. Enjoy.
2 mangoes, peeled and cubed
4 spring onions
250 g Bean sprouts
300g Cooked king prawns
A generous handful of coriander leaves
10 Basil leaves (Thai basil or Italian if you can’t get it)
A half handful of peanuts
Fresh chilli finely chopped
Serve with Nouc Cham sause as dressing
This is a dipping sauce that has many variations. Some are sweeter or more sour than others. You have to find your own balance. This makes 150ml so you will have some left over for another time.
1 chilli split and seeded
1 teaspoon of fine white sugar or more to taste, dissolve in hot water if necessary.
2 limes juice of (30ml)
60ml rice vinegar or mild low acid vinegar like cider vinegar
60ml fish sauce
To make the dressing, finely chop a red chilli and combine with fish sauce, lime juice, rice vinegar and caster sugar. Stir well to dissolve the sugar.
Peel the mango and dice the flesh, cutting around the stone. Take a large mixing bowl and place the chopped mango in it. Add the beansprouts.
Roughly chop coriander and basil and add this to the mango.
Finely slice the spring onions and add to the salad.
Add some cooked king prawns, then add the dressing a little at a time to taste.
Roughly pound some peanuts in a pestle and mortar. Slice the chilli
Serve topped with chopped peanuts and some extra fresh chilli.
( It works well using mint instead of basil, too)