Luke Nguyen shares his recipe for possibly the most perfect salad. The green mango adds texture, freshness and tang while the prawns sing of summer. You could also use lobster or cooked, picked crab meat if you prefer.
2 green mangoes, peeled and julienned
6 cooked medium tiger prawns, peeled and de-veined
5 perilla leaves, sliced
5 mint leaves, sliced
5 Vietnamese mint, sliced
5 Asian basil leaves, sliced
1 long red chili, sliced
1 tbsp fried red Asian shallots
1 tsp fried garlic chips
1 tbsp crushed roasted peanuts
Nouc mam cham dipping fish sauce
60 ml (¼ cup) fish sauce
60 ml (¼ cup) rice vinegar
2 tbsp sugar
2 garlic cloves, chopped
1 bird’s eye chilli, thinly sliced
2 tbsp lime juice
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.
In a bowl, combine green mango, prawns, herbs, chilli, fried shallots, fried garlic, prawns and 3 tablespoons of nuoc mam cham dipping fish sauce. Toss well, transfer to a plate or shallow bowl and garnish with crushed peanuts.
To make the nuoc mam cham dipping fish sauce, combine the fish sauce, rice vinegar, sugar and 125 ml (4 fl oz/½ cup) of water in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then remove from the heat and allow to cool. Add the garlic and chilli, then stir in the lime juice. Store tightly sealed in a jar in the fridge, for up to 5 days.