Prawns Main Asian

Green mango salad with chilli school prawns

Name: Green mango salad with chilli school prawns
Yield: 4
Cuisine: /asian
Ingredients: 1/4 cup (50g) rice flour; 1/4 cup (40g) self-raising flour; 400g green school prawns; Sunflower oil, to deep-fry; 1 tbs sea salt flakes; 1 tsp dried chilli flakes; 1 tsp sambal oelek (Indonesian chilli paste); Finely grated zest and juice of 2 limes; 1 tbs sesame oil; 2 tbs fish sauce; 1 garlic clove, crushed; 1 tsp grated palm sugar; 2 green mangoes, julienned using a mandoline; 1/3 cup (50g) roasted peanuts, chopped; 1/2 bunch each coriander and mint leaves

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by Warren Mendes

delicious. team

Feb 15, 2016

The best thing about this Thai-inspired tangy prawn salad? You can skip the messy prawn peeling step by using school prawns and eating them whole.

1/4 cup (50g) rice flour
1/4 cup (40g) self-raising flour
400g green school prawns
Sunflower oil, to deep-fry
1 tbs sea salt flakes
1 tsp dried chilli flakes
1 tsp sambal oelek (Indonesian chilli paste)
Finely grated zest and juice of 2 limes
1 tbs sesame oil
2 tbs fish sauce
1 garlic clove, crushed
1 tsp grated palm sugar
2 green mangoes, julienned using a mandoline
1/3 cup (50g) roasted peanuts, chopped
1/2 bunch each coriander and mint leaves

Method

1.

Combine flours and season. Add prawns and toss to combine, shaking off excess. Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 180°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Deep-fry prawns in batches for 3-4 minutes until crisp. Drain on paper towel. Sprinkle with salt and chilli.
2.

To make dressing, combine sambal oelek, lime zest and juice, sesame oil, fish sauce, garlic and palm sugar in a bowl.
3.

Combine remaining ingredients and toss with the prawns and dressing to serve.