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Prawn and Mango Salad

A community recipe by scoffypig

Not tested or verified by Nigella.com

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Introduction

A Thai-style dish, very spicy and unusual. To serve six.

Ingredients

Serves: 4

Metric Cups

For the Prawn and Mango Salad

prawns (cooked and peeled, preferably large ones)
1 large mango (ripe, diced)
4 tablespoons vegetable oil
4 shallots (finely sliced)
mint leaves (chopped)
fresh coriander (chopped)
100 grams cashew nuts (toasted and chopped - unsalted)

For the Dressing

125 millilitres rice wine vinegar
50 grams golden caster sugar
1 clove garlic (crushed)
1 small dried red chilli pepper (crushed)
juice of 1 large lime
thai fish sauce (nam pla) (to taste)

For the Prawn and Mango Salad

shrimp (cooked and peeled, preferably large ones)
1 large mango (ripe, diced)
4 tablespoons vegetable oil
4 shallots (finely sliced)
mint leaves (chopped)
cilantro (chopped)
3½ ounces cashew nuts (toasted and chopped - unsalted)

For the Dressing

4 fluid ounces rice wine vinegar
1¾ ounces superfine sugar
1 clove garlic (crushed)
1 small dried red chilli pepper (crushed)
juice of 1 large lime
thai fish sauce (nam pla) (to taste)

Method

Prawn and Mango Salad is a community recipe submitted by scoffypig and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Bring the vinegar and sugar to the boil. Remove from the heat, add garlic and chilli and leave to cool.

Add lime juice, and a few drops of fish sauce to taste.

Fry shallots in oil until brown and crispy, being careful not to let them burn. Drain on kitchen paper and reserve the oil. Leave to cool. The recipe so far can be made in advance.

Then, just before you're ready to serve, combine the prawns, mango and herbs and toss with a drizzle of the oil and a good lashing of the dressing.

Put into small serving dishes and scatter the cashews and shallots over the top.

Bring the vinegar and sugar to the boil. Remove from the heat, add garlic and chilli and leave to cool.

Add lime juice, and a few drops of fish sauce to taste.

Fry shallots in oil until brown and crispy, being careful not to let them burn. Drain on kitchen paper and reserve the oil. Leave to cool. The recipe so far can be made in advance.

Then, just before you're ready to serve, combine the shrimp, mango and herbs and toss with a drizzle of the oil and a good lashing of the dressing.

Put into small serving dishes and scatter the cashews and shallots over the top.