Recipe of the day: Thai prawn and mango salad

It’s Wednesday. And after a long day, no one feels like cooking a heavy meal.

How about trying a different, simple and easy-to-make dish tonight?

We have a delicious Thai Shrimp and Mango Salad recipe that is both light and satisfying, guaranteed to satisfy your hunger.

This salad is a burst of sweet and savoury flavours, and it’s like a tropical vacation for your taste buds. So, forget about cooking up a storm, and give this light and colourful dish a try.

ALSO READ: Recipe of the day: Chicken and avocado club salad

Thai prawn and mango salad

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Sometimes, before bedtime, your stomach does not want a big meal. So, why not give it a break with this easy salad?

• Author: Richa
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 1x
• Category: Salad, Seafood, Lunch
• Method: Frying
• Cuisine: Thai

Ingredients

Scale 1x2x3x

• 400g Large Prawns shelled and deveined
• 2 Teaspoons Salt divided
• Water for boiling
• 2 Tablespoons Lime Juice or White Vinegar
• 1 ½ Tablespoon Fish Sauce
• 1 ½ Tablespoon Powdered Jaggery sub with Coconut Sugar or Brown Sugar
• 1 Tablespoon Grated Ginger
• 3 Garlic Cloves minced
• 2 Green Chillies, finely Chopped or Thai Red Chillies
• 1 English Cucumber cut into wedges
• 1 Onion cut into petals
• 1 Ripe Mango cut into cubes
• ½ cup sliced Snacking Peppers or Bell Peppers – red and yellow
• ⅓ Cup Chopped Coriander Stem and Leaves
• ⅓ Cup Basil Leaves
• ⅓ Cup Mint Leaves
• 1 Cup Cooked Rice Vermicelli Noodles

Instructions

• Bring water to a boil in a pot. Add 1 teaspoon salt and the prawns. Cook time will vary based on the size of the prawns. Cook small prawns for 30 secs and large prawns for 1 1/2 -2 minutes. The prawns are cooked when they start to curl and turn pinkish. Immediately strain the prawns and run them under cold water. Set aside.
• Combine lime juice, fish sauce, jaggery, ginger, garlic, chillies and a teaspoon of salt in a bowl and whisk to combine. Whisk until the jaggery is fully dissolved and set aside. This can be made ahead and refrigerated.
• Add the blanched prawns, cucumber, onion, mango, and the dressing to a bowl. Retain some of the dressing for the noodles. Toss to combine.
• Add the cooked vermicelli noodles to a serving plate. Drizzle the remaining dressing and add the tossed salad. Serve immediately or keep refrigerated.

*This recipe was sourced from myfoodstory.com.

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