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Thai Prawn And Mango Salad - Cook Republic #thaisalad #glutenfreesalad #prawnmango

THAI PRAWN AND MANGO SALAD


  • Author: Sneh
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 1x
  • Category: Salad, Summer
  • Cuisine: Thai, Gluten-Free
  • Diet: Gluten Free

Description

A great summer recipe for a quick, fresh, no-cook, Thai Prawn And Mango Salad tossed with a delicious nahm-jim dressing.


Ingredients

For the salad

  • 1 kg cooked tiger prawns, peeled deveined and tails left intact
  • 1 red onion, thinly sliced
  • 1 large carrot, julienned
  • 1 Lebanese cucumber, halved lengthways and thinly sliced
  • 1 cup fresh bean sprouts
  • 2 ripe mangoes*
  • ½ Iceberg lettuce, roughly chopped into wedges
  • ½ toasted salted peanuts, roughly chopped

 

For the Nahm-Jim dressing

  • 1 ½ tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut sugar
  • 1 tablespoon grated ginger
  • 3 garlic cloves, minced
  • 2 tablespoons chopped coriander root and leaves
  • ½ red cayenne chilli**, deseeded and finely chopped

 

 


Instructions

  1. Prepare the dressing by mixing all ingredients in a lidded glass jar. Shake well and store in the refrigerator until ready to use.
  2. Prepare the mango for the salad by cutting four mango cheeks from the two mangoes. Slice the flesh inside the mango cheek by scoring it thinly with a paring knife. Scoop the thin mango slices with a large metal spoon.
  3. Add prawns, onion, carrot, cucumber and sprouts to a large bowl. Add most of the salad dressing to the bowl, reserving some for the garnish. Mix well.
  4. Arrange lettuce wedges on a large serving platter. Top with the mixed salad. Arrange mango slices carefully over the salad. Drizzle with the remaining dressing. Sprinkle with the peanuts. Serve.

Notes

* Mango – I use ripe, fragrant but firm Kensington Pride mangoes for this salad. You can use any variety of mango as long as they are ripe (for the sweetness) and firm (so they don’t disintegrate in the salad). Honey gold and R2E2 mangoes are also great alternatives.

**Cayenne Chilli – It is a moderately hot chilli from the capsicum family. It can be bought as either a red or green chilli. Red cayenne chillies are a great option for Thai cooking and serving if you cannot tolerate Birdseye chillies which are very hot. Cayenne chilli can sometimes be quite hot. This can be remedied by deseeding the chilli before using. Make sure you wash your hands thoroughly after handling the chillies.

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