Description
This vibrant Thai prawn and mango salad is a refreshing mix of flavors and textures, perfect for a light and satisfying meal. Juicy prawns, sweet mango, crunchy vegetables, and a zesty Nahm Jim dressing come together beautifully in this dish.
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 (60 g) fresh bean sprouts
- 1/4 cup (30 g) 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 the prawns: Remove and discard the heads. Peel and devein the prawns. Set aside.
- Prepare the mango: Cut four mango cheeks and slice the flesh thinly. Scoop out the mango slices.
- Make the dressing: Combine all dressing ingredients in a jar, shake well, and refrigerate.
- Assemble the salad: Layer lettuce in a bowl, add onion, carrot, and cucumber. Top with mango and prawns. Add sprouts and peanuts. Drizzle with dressing, garnish with coriander, and serve with lime wedges.
Notes
- Mango: Use ripe, firm mangoes like Kensington Pride for best results.
- Cayenne Chilli: Deseed for milder heat. Handle with care.
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
