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Compiled by Asanda Mbayimbayi


Recipe of the day: Thai prawn and mango salad

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

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Thai prawn and mango salad

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
  • 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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