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

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

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.