Thai Prawn Salad with Garlic Dressing and Frizzled Shallots

Name: Thai Prawn Salad with Garlic Dressing and Frizzled Shallots
Yield: Serves Four to Six
Cuisine: Thai
Ingredients: salt and ground black pepper; 10-15 ml/2-3 tsp caster (superfine) sugar; 1 large garlic clove, chopped; juice of 2 limes; 4 large shallots, thinly sliced and fried until crisp in 30ml/2 tbsp groundnut (peanut) oil; a few fresh mint sprigs; 45 ml/3 tbsp roasted peanuts, coarsely chopped; a few fresh coriander (cilantro) sprigs; 1 small red onion, halved and thinly sliced; 2 carrots, cut into long thin shreds; 10 cm/4 in piece cucumber, sliced; 1 ripe but firm mango; 30 ml/2 tbsp olive oil, plus extra for brushing; 675 g/1½ lb medium raw prawns (shrimp), peeled and deveined, with tails intact; 5-10 ml/1-2 tsp light rice vinegar; 1 fresh red chilli, seeded and finely chopped; ½ fresh red chilli, seeded and finely chopped; finely shredded rind of 1 lime; 15-30 ml/1-2 tbsp Thai fish sauce

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

In this intensely flavoured salad, sweet prawns and mango are partnered with a sweet-sour garlic dressing heightened with the hot taste of chilli. The crisp frizzled shallots are a traditional addition to Thai salads.

Ingredients

675 g/1½ lb medium raw prawns (shrimp), peeled and deveined, with tails intact
finely shredded rind of 1

Asia
Thailand
Pescatarian
Gluten-free
South East Asia

Method

Place the prawns in a glass dish with the lime rind, chilli, oil and seasoning. Toss to mix and leave to marinate at room temperature for 30-40 minutes.
Make the dressing. Place the garlic in a mortar with 10ml/2 tsp of the caster