Prawn and Mango Salad

Kerabu Udang Dan Mangga Muda

Preparation info
    • Difficulty


Appears in
The Best of Chef Wan Volume 1: A Taste of Malaysia

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.


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


  • 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.