Prawn and Mango Salad

Name: Prawn and Mango Salad (Kerabu Udang Dan Mangga Muda)
Cuisine: Thai
Ingredients: Kaffir lime leaves 2, finely sliced; Tomatoes 2, quartered; Limes 2, juice extracted; Dried prawns (shrimps) 45 g (1½ oz), soaked in water and drained; Crisp-fried shallots 55 g (2 oz); Chopped mint leaves 2 Tbsp; Salad greens as needed; Grated Palm sugar (gula melaka) or Brown sugar 3 Tbsp; Sugar to taste; Salt to taste; Glass noodles 200 g (7 oz), blanched and drained; Peanuts 85 g (3 oz), roasted and pounded; Fish sauce 4 Tbsp; Bird’s eye chillies (cili padi) 3, seeded; Chopped coriander leaves (cilantro) 15 g (½ oz); Freshwater prawns (shrimps) 500 g (1 lb 1½ oz), cleaned, shelled, blanched and drained; Green mangoes 2, peeled and finely grated; Red chillies 3, seeded; Garlic 3 cloves, peeled

Kerabu Udang Dan Mangga Muda

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

This salad inspired by the famous som tam (papaya salad) of Thailand. Besides freshwater prawns, the Thais also like to use freshwater catfish (Clarias batrachus). This salad goes well on top of deep-fried catfish. If catfish is not available, grouper or sea bass can be used.

Ingredients

Freshwater prawns (shrimps) 500 g (1 lb 1½ oz), cleaned, shelled, blanche

Asia
Thailand
Malaysia
Fish course
Pescatarian
Gluten-free
South East Asia

Method

Combine ingredients for spice paste in a food processor and blend until fine.
Mix all the ingredients except salad greens and peanuts, together with the prepared spice paste.
Line a serving dish with salad greens, place the salad on top and sprinkle with peanuts. Serve immediately.