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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
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.
Ingredients
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
Directions
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.
