Name: King Prawns with Green Mango Salad
Ingredients: ¼ cup roughly chopped roasted peanuts; ¼ cup bean sprouts; ½ cup mint leaves; ½ cup sweet Thai basil leaves; 2 long red chillies, seeded and cut into julienne; 3 shallots, cut into 2-cm lengths; 6 red eschalots, thinly sliced; 2 small or 1 large green mango, cut into a very fine julienne; 12 cooked king prawns, shelled and deveined; 3 tablespoons lime juice; 4 tablespoons palm sugar; 3 tablespoons fish sauce; 6 green bird’s eye chillies, chopped; 3 coriander roots, washed and scraped; 2 garlic cloves; 1 teaspoon sea salt

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

Green mango salad has a wonderful clean and slightly acidic flavour - it is very refreshing and quite hot. Green mangoes are simply unripe mangoes; they are available during winter and into spring.

The balance here is one of personal preference: If it seems too hot, you can add more sugar, but then you must add more salt, and so on! for a change of pace, try mixing fried fish into the salad. Mackerel or yellowtail work well - just fry them until very crisp and sit them on top. Roast