Thai Prawn and Mango Salad

IMG_0147I 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.

IMG_0140Ingredients serves 4-6

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

IMG_0141Method:

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)

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