Prawns Main Asian

Prawn and green mango salad

Name: Prawn and green mango salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: /asian
Ingredients: Sunflower oil, to shallow-fry; 14 cooked prawns, peeled, halved, tails and shells reserved; 2 cups loosely packed leftover Asian herbs (we used Thai basil, Vietnamese mint and coriander), leaves picked; 1 green mango, shredded (we used a julienne peeler); Chopped salted roasted cashews and baby red cress (optional), to serve; 4 long red chillies, seeds removed from half, chopped; 1/2 garlic clove; 2cm piece (10g) ginger, chopped; 1 tsp finely grated palm sugar; 1 Asian (red) eschalot, chopped; 2 tbs fish sauce; Juice of 2 limes, plus extra lime cheeks to serve

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Prawn and green mango saladPrawn and green mango salad — Prawn and green mango salad

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by Charlotte Binns-McDonald

Dec 01, 2017

A pile of prawns for Christmas lunch? On Boxing Day, when it’s super-hot and you’re exhausted, pull your prawn leftovers from the fridge, whip up this salad, turn on the cricket and relax. You deserve it!

Sunflower oil, to shallow-fry
14 cooked prawns, peeled, halved, tails and shells reserved
2 cups loosely packed leftover Asian herbs (we used Thai basil, Vietnamese mint and coriander), leaves picked
1 green mango, shredded (we used a julienne peeler)
Chopped salted roasted cashews and baby red cress (optional), to serve

Chilli dressing

4 long red chillies, seeds removed from half, chopped
1/2 garlic clove
2cm piece (10g) ginger, chopped
1 tsp finely grated palm sugar
1 Asian (red) eschalot, chopped
2 tbs fish sauce
Juice of 2 limes, plus extra lime cheeks to serve

Method

1.

For the chilli dressing, using a mortar and pestle, pound chillies, garlic, ginger, sugar and eschalot to a paste. Stir through fish sauce and lime juice, and set aside (dressing can be stored, chilled in an airtight container, for up to 5 days).
2.

Heat 2cm oil in a frypan over high heat. In 2 batches, shallow-fry prawn tails and shells for 1-2 minutes or until crispy, then remove with a slotted spoon and drain on paper towel. When cool enough to handle, coarsely crumble.
3.

Arrange herbs, mango, prawn and crumbled tails and shells on a serving platter. Scatter with cashews and baby red cress, if using, and drizzle with dressing. Serve immediately with lime cheeks.