Prawn and Mango Salad

, from Issue #70. December, 2016
Photography by Sarah Tuck.
    Prawn and Mango Salad

    Sweet, luscious mango and spicy prawns are combined with loads of vibrant fresh herbs and chilli for a zingy, summer salad.

    Serves: 4

    INGREDIENTS

    18 raw prawn cutlets
    2 teaspoons rice bran oil
    1 teaspoon chilli oil
    Salad
    100 grams vermicelli
    1 mango, chopped
    2/3 cup each chopped coriander, mint, Thai basil or basil leaves
    3 spring onions, finely chopped
    1 cup bean sprouts
    2 baby cos lettuces, finely sliced
    Dressing
    ¼ cup coconut cream
    2 tablespoons fish sauce
    2 tablespoons lime juice
    2 tablespoons brown sugar
    ½ teaspoon chilli flakes
    To serve
    1 red chilli, finely sliced
    1/3 cup roasted peanuts, to garnish
    1/3 cup purchased fried shallots, to garnish

    METHOD

    Put the prawn cutlets in a container (or ziplock bag) with the cooking oil and chilli oil. Stir well to coat and marinate for an hour, or up to 6 hours. Fry the prawns 1–2 minutes each side until pink and cooked through. 

    Prepare the vermicelli noodles according to packet instructions, then drain well. Combine with the remaining salad ingredients in a large bowl. 

    Whisk the dressing ingredients together, add to the salad, stir to combine. Use tongs to layer the salad on to a serving plate and top with the prawns, chilli, peanuts and fried shallots

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