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Thai Green Mango Salad with Prawns, Chopped Peanuts and Crispy Shallots

Yields2 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

Learn how to make the perfect lunch with Chef Brett McGregor, with this delicious Thai Green Mango Salad with Prawns, Chopped Peanuts and Crispy Shallots.

 

15 prawns - shelled and deviened
1 green mango - peeled then sliced as thinly as possible
2 shallots - finely sliced, placed into ice water to crisp
1 cup Thai basil - sliced
1/2 cup mint - sliced
2 Tbsp chopped peanuts
3 Tbsp crispy shallots

Dressing
2 Tbps lime juice
2 Tbsp sugar
2 tsp fish sauce
1 tsp chilli - finely diced

1

Heat a med size pot with water until gently boiling. Add the prawns and poach until they just change colour and are cooked through, about 2 minutes. Remove, drain and let cool. Slice the prawns in half lengthwise and set aside.

Place the dressing ingredients into a jar with a tight fitting lid and shake to combine. Set aside.

In a bowl combine the remaining ingredients with the prawns then drizzle over the dressing. Gently combine and serve.

Nutrition Facts

Servings 2