Tropical Prawn and Green Mango Salad
Crisp green mango tossed with sweet poached Top End prawns, fresh herbs, crunchy peanuts, and a zesty Thai chilli-lime dressing.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 285 kcal
Equipment
- •Mortar and pestle
- •Large mixing bowl
- •Julienne peeler
- •Small saucepan
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 285 kcal
- fat
- 11 g
- carbs
- 22 g
- fibre
- 4 g
- protein
- 24 g
- calories
- 285 kcal
Instructions
- 1
Bring a small saucepan of salted water to a gentle boil.
- 2
Add the prawns and simmer for 2 minutes until pink and opaque.
- 3
Drain the prawns and transfer to a plate to cool slightly.
- 4
Pound the garlic, chillies, and palm sugar in a mortar until a rough paste forms.
- 5
Stir in the fish sauce and lime juice until the sugar dissolves completely.
- 6
Lightly bruise the snake beans in the mortar to tenderise them.
- 7
Place the shredded mango, cherry tomatoes, bruised beans, and prawns into a large bowl.
- 8
Pour the dressing over the bowl and toss gently to coat.
- 9
Scatter with crushed peanuts, coriander, mint, and fried shallots before serving.
Chef's tips
Choose rock-hard green mangoes for genuine crunch and a clean tartness. If your shredded mango softens, soak the strips in iced water for 5 minutes then drain thoroughly before tossing.
Ingredient substitutions
- green mango → green papaya or tart Granny Smith apples
- palm sugar → brown sugar or coconut sugar
- snake beans → tender green round beans
Storage
Store leftover undressed salad ingredients and dressing in separate airtight containers in the fridge for up to 2 days.
Reheating
Enjoy this dish fresh and chilled; do not reheat.
Common mistakes to avoid
- •Using ripe mangoes, which turn mushy rather than giving a crisp shredded texture.
- •Tossing the dressing through too early, making the mango lose its fresh crunch.
Serving suggestions
Cooked Tropical Prawn and Green Mango Salad?
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