Prawn and Mango Salad

, from Issue #70, page 120. December, 2016
Photography 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

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue 128
    Check out our
    latest issue:

    Issue 128

    This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.