This dish relies on the mango being semi-ripe so as to add a little sweetness, just enough softness from its texture and a hint of sourness. The French mustard in the dressing is a nod to the history of French colonisation of Vietnam. Serve as part of a shared meal.
- 125 g snow peas (mange tout)
- 2 x 300 g semi-ripe (but not green) mangoes, peeled, julienned
- 1 handful mixed herbs including mint, Vietnamese mint, basil and perilla leaves, sliced
- 2 tbsp vegetable oil
- 3 red Asian shallots, thinly sliced
- 3 cm piece fresh ginger, peeled, julienned
- 450 g large raw prawns, peeled, deveined, leaving the tails intact
- 2 limes, juiced
- sea salt and freshly ground black pepper
- 2 tsp Dijon mustard
- 2 tsp rice wine vinegar
- 1 tbsp vegetable oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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 herbs, reserving some herbs 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.