Description
A refreshing and vibrant Thai Prawn and Mango Salad featuring juicy prawns, sweet mango slices, crunchy vegetables, and a zesty Nahm Jim dressing. Perfect for a light and flavorful meal.
Ingredients
Units
Scale
For the salad
- 1 kg cooked tiger prawns
- 2 ripe and firm mangoes
- 1/2 (300 g) Iceberg lettuce, sliced thickly
- 1 red onion, halved and thinly sliced
- 1 large carrot, julienned
- 1 Lebanese cucumber, thinly sliced
- 1 cup fresh bean sprouts
- 1/4 cup unsalted peanuts, toasted and roughly chopped
- Fresh coriander leaves, to serve
- Lime wedges, to serve
For The Nahm Jim Dressing
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 2 tablespoons coconut sugar
- 1 teaspoon grated ginger
- 4 garlic cloves, minced
- 1 tablespoon chopped coriander root and leaves
- 1 red cayenne chilli, deseeded and finely chopped
Instructions
- Prepare prawns: Remove and discard prawn heads. Peel and devein prawns.
- Prepare mango: Cut mango cheeks, score thinly, and scoop out mango slices.
- Make dressing: Mix all dressing ingredients in a jar, shake well, and refrigerate.
- Assemble salad: Layer lettuce in a bowl, add onion, carrot, and cucumber. Arrange mango and prawns on top. Add sprouts and peanuts. Drizzle with dressing, garnish with coriander, toss, and serve with lime wedges.
Notes
- Mango: Use ripe, firm mangoes like Kensington Pride, Honey Gold, or R2E2.
- Cayenne Chilli: Deseed for milder heat. Wash hands after handling.
Nutrition
- Serving Size: 1 serving
- Calories: 283 kcal
- Sugar: 17g
- Sodium: 1207mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0.01g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 210mg
