Som Tum Mamuang

Prawn and Green Mango Salad


A variation of som tum, a salad made using green papaya, som tum mamuang is made using green mangoes, and is an equally refreshing combination of spicy, sweet, tangy and salty flavours. Street food versions typically omit the fresh seafood, but fresh prawns, squid, crabmeat and even lobster go well tossed in this salad.


  • 500 g prawns
  • 2 green mangoes
  • 200 g glass noodles, soaked to soften
  • 2 kaffir lime leaves, finely sliced
  • 1 sprig coriander leaves, finely chopped
  • 1 tablespoon finely chopped mint leaves
  • ¼ cup (60 ml) fish sauce (nam pla)
  • 2 limes, juice extracted
  • salt, to taste
  • sugar, to taste
  • 1 tablespoon crisp-fried shallots
  • 1 tablespoon roasted peanuts

Chilli Paste

  • 45 g dried prawns, soaked in hot water for 5 minutes, then drained and chopped
  • 3 red chillies, deseeded and chopped
  • 3 bird’s eye chillies, deseeded and chopped
  • 3 cloves garlic, peeled
  • 3 tablespoons grated palm sugar or brown sugar
  • 2 medium tomatoes, quartered


  1. Boil a pot of water and blanch the prawns lightly. When they change colour and are cooked, remove and place into a basin of cold water to stop the cooking process. Peel, if desired. Set aside.
  2. Peel the mangoes and cut into thin slices. Set aside.
  3. Combine all the ingredients for the chilli paste in a blender and process until fine.
  4. In a mixing bowl, toss together the prawns, green mangoes, kaffir lime leaves, coriander leaves and mint leaves.
  5. Add the fish sauce, lime juice and chilli paste and toss again. Taste and season with salt and sugar.
  6. Garnish with the crisp-fried shallots and peanuts. Serve.