Name: Thai mango and prawn salad
Prep time: 25 min
Cook time: 2 min
Total time: 27 min
Yield: 4
Ingredients: 500 gram medium king prawns, peeled, deveined, tails intact; 1 mango, peeled, seed removed, thinly sliced; 1 cucumber, seeded, thinly sliced; 1 bunch mint, leaves picked; 1 bunch coriander, leaves picked (retain roots); 1/2 red onion, thinly sliced; Dressing; 2 clove garlic, crushed; coriander roots (retained from bunch), washed thoroughly; 2 long red chillies, roughly chopped; 8 cherry tomatoes, halved; juice of 2 limes; 1/4 cup palm sugar; 1/4 cup fish sauce

Ingredients

500 gram medium king prawns, peeled, deveined, tails intact

1 mango, peeled, seed removed, thinly sliced

1 cucumber, seeded, thinly sliced

1 bunch mint, leaves picked

1 bunch coriander, leaves picked (retain roots)

1/2 red onion, thinly sliced

Dressing

2 clove garlic, crushed

coriander roots (retained from bunch), washed thoroughly

2 long red chillies, roughly chopped

8 cherry tomatoes, halved

juice of 2 limes

1/4 cup palm sugar

1/4 cup fish sauce

Method

Thai mango and prawn salad

1.In a large bowl, combine prawns, mango, cucumber, herbs and onion. Toss to combine. Chill until required.

2.When ready to serve, toss salad with half the dressing. Accompany with the remaining dressing.

Dressing

3.Combine garlic, coriander and chilli in a mortar, pound with pestle until juice is released from chilli. Add tomatoes and pound until just softened.

4.In a saucepan, combine lime juice and palm sugar. Stir over a low heat until sugar dissolves. Add chilli mixture and fish sauce. Allow to cool.

Taste the dressing before serving to ensure it is a perfect balance of hot, sour, sweet and salty. If it is too hot, add extra lime juice and sugar. If desired, you could a little crushed peanut brittle or bean sprouts for extra crunch and sweetness.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Thai mango and prawn salad

Dressing

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