Teaming seafood, mango and fresh herbs with chargrilled chilli and palm sugar dressing, this dish brings together the best elements of South-East Asian salads.
- 200 g snake beans, cut into 3 cm lengths
- 12 large tiger prawns, unpeeled
- 2 long red chillies
- 60 ml (¼ cup) lime juice
- 2 tbsp fish sauce
- 2 tbsp finely grated dark palm sugar (see Note)
- 1 large green mango, finely shredded
- 1 cup each coriander and Thai basil leaves (see Note)
- ¼ cup (hot) Vietnamese mint leaves (see Note)
- 75 g (½ cup) salted roasted peanuts
- 20 g (¼ cup) fried Asian red eschalots (see Note)
- lime wedges, to serve
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.
Cook beans in a pan of boiling water for 2 minutes or until just tender. Drain and cool.
Heat a chargrill pan over high heat and cook prawns and chillies for 4 minutes each side or until charred. Peel, seed and chop chillies and combine with lime juice, fish sauce and sugar. Stir until sugar dissolves.
Place beans, mango, herbs, nuts and dressing in a bowl and toss to coat. Place salad on a platter. Top with prawns and eschalots, and serve with lime wedges
• Dark palm sugar, Thai basil, Vietnamese mint and fried eschalots are from Asian food shops. Thai basil is also from greengrocers. Fried eschalots are also from supermarkets. Substitute brown sugar for dark palm sugar.
Photography Chris Chen Styling Kristine Duran-Thiessen
As seen in Feast magazine, January 2014, Issue 17.