1kgcooked tiger prawnspeeled deveined and tails left intact
1red onionthinly sliced
1Lebanese cucumberhalved lengthways and thinly sliced
1cupfresh bean sprouts
½Iceberg lettuceroughly chopped into wedges
½ totoasted salted peanutsroughly chopped
For The Nahm Jim Dressing
1 ½tablespoonslime juice
2tablespoonschopped coriander root and leaves
½red cayenne chilli**deseeded and finely chopped
Prepare the dressing by mixing all ingredients in a lidded glass jar. Shake well and store in the refrigerator until ready to use.
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.
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.
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.
* 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.