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Warm mango and prawn salad recipe

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  • Cuisine: Vietnamese

Ingredients

125g snow peas (mangetout)
2 x 300g semi-ripe (but not green) mangoes, peeled, julienned
1 handful mixed mint, Vietnamese mint, basil and perilla leaves, sliced
2 tbsp vegetable oil
3 red Asian shallots, thinly sliced
3cm-piece fresh ginger, peeled, julienned
450g large raw prawns, peeled, deveined, leaving the tails intact
Juice of 2 limes

Dressing
2 tsp Dijon mustard
2 tsp rice wine vinegar
1 tbsp vegetable oil
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Preparation

Bring a saucepan of water to the boil. Add the snow peas and blanch for 1 minute. Drain, briefly refresh in cold water, and then drain again. Slice the snow peas lengthways and place in a mixing bowl.

Add the mango and most of the mint, reserving some mint as a garnish. Set aside.

Whisk the dressing ingredients together in a bowl. Season to taste with sea salt and freshly ground black pepper and set aside.

Heat a wok over a medium heat. Add the vegetable oil and sauté the shallots and ginger for 3 minutes, or until caramelised.

Add the prawns and stir-fry for 2 minutes, or until just cooked. Stir in the lime juice to deglaze the pan, and then season with sea salt and freshly ground black pepper.

Add the prawn mixture to the mixing bowl. Pour the dressing over and toss until well combined.

Transfer to a serving platter, garnish with the remaining mint and serve.

If you enjoyed this Warm mango and prawn salad recipe then browse more Vietnamese recipes, salad recipes, seafood recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.

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