Prawn and Mango Salad
Photography by Sarah Tuck.
Sweet, luscious mango and spicy prawns are combined with loads of vibrant fresh herbs and chilli for a zingy, summer salad.
Serves: 4
INGREDIENTS
18 raw prawn cutlets
2 teaspoons rice bran oil
1 teaspoon chilli oil
Salad
100 grams vermicelli
1 mango, chopped
2/3 cup each chopped coriander, mint, Thai basil or basil leaves
3 spring onions, finely chopped
1 cup bean sprouts
2 baby cos lettuces, finely sliced
Dressing
¼ cup coconut cream
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons brown sugar
½ teaspoon chilli flakes
To serve
1 red chilli, finely sliced
1/3 cup roasted peanuts, to garnish
1/3 cup purchased fried shallots, to garnish
METHOD
Put the prawn cutlets in a container (or ziplock bag) with the cooking oil and chilli oil. Stir well to coat and marinate for an hour, or up to 6 hours. Fry the prawns 1–2 minutes each side until pink and cooked through.
Prepare the vermicelli noodles according to packet instructions, then drain well. Combine with the remaining salad ingredients in a large bowl.
Whisk the dressing ingredients together, add to the salad, stir to combine. Use tongs to layer the salad on to a serving plate and top with the prawns, chilli, peanuts and fried shallots
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.