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.

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Thai Green Mango Salad Recipe
Yields2 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

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

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.

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