1Lebanese cucumberhalved lengthways and thinly sliced
1cup(60g)fresh bean sprouts
¼cup(30g)unsalted peanutstoasted and roughly chopped
fresh coriander leavesto serve
lime wedgesto serve
For The Nahm Jim Dressing
2tablespoonslime juice
1tablespoonfish sauce
2tablespooncoconut sugar
1teaspoongrated ginger
4garlic clovesminced
1tablespoonchopped coriander root and leaves
1red cayenne chillideseeded and finely chopped, note 2
Instructions
Prepare prawns by removing and discarding the heads. Peel and devein the prawns. Set aside.
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.
Prepare the dressing by mixing all ingredients in a lidded glass jar. Shake well and store in the refrigerator until ready to use.
Layer the sliced lettuce in a large serving bowl. Add onion, carrot and cucumber. Arrange the mango and prawn over the salad.
Add sprouts and crushed peanuts. Drizzle with the dressing and garnish with fresh coriander leaves. Toss at the time of serving and serve with lime wedges on the side.
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.