Green Mango Salad with Grilled Lemongrass Prawns
Yum
Yield
4 servingsPrep
Cook
15 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For marinade | |||
| ½ | teaspoon |
white pepper
|
|
| ½ | teaspoon |
sea salt
|
|
| 1 | stalk |
lemongrass
roughly chopped (woody outer leaves discarded) |
*
|
| 1 | each |
ginger
3cm piece, fresh, peeled and roughly chopped |
*
|
| 3 | cloves |
garlic
peeled |
|
| 3 | each |
kaffir lime leaves
chopped |
*
|
| 1 | tablespoon |
vegetable oil
or groundnut |
|
| 16 | each |
shrimp
up to 20, tiger prawns, peeled with tail tips on |
*
|
| For the dressing | |||
| 1 | clove |
garlic
finely chopped |
|
| 1 | each |
red chili peppers
seeded and finely chopped |
*
|
| 1 | teaspoon |
sugar, superfine
golden |
|
| 1 | tablespoon |
fish sauce
thai |
|
| 2 | each |
limes
juice |
|
| For the salad | |||
| 6 | each |
shallots
peeled and finely sliced |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | each |
mangos
green, peeled, stoned and cut into strips |
|
| 1 | tablespoon |
lime juice
|
|
| 6 | each |
cherry tomatoes
cut into quarters |
|
| 2 | tablespoons |
peanuts
roasted and crushed |
|
| 1 | x |
cilantro
1 handful, freshly chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For marinade: | |||
| 2.5 | ml |
white pepper
|
|
| 2.5 | ml |
sea salt
|
|
| 1 | stalk |
lemongrass
roughly chopped (woody outer leaves discarded) |
*
|
| 1 | each |
ginger
3cm piece, fresh, peeled and roughly chopped |
*
|
| 3 | cloves |
garlic
peeled |
|
| 3 | each |
kaffir lime leaves
chopped |
*
|
| 15 | ml |
vegetable oil
or groundnut |
|
| 16 | each |
shrimp
up to 20, tiger prawns, peeled with tail tips on |
*
|
| For the dressing: | |||
| 1 | clove |
garlic
finely chopped |
|
| 1 | each |
red chili peppers
seeded and finely chopped |
*
|
| 5 | ml |
sugar, superfine
golden |
|
| 15 | ml |
fish sauce
thai |
|
| 2 | each |
limes
juice |
|
| For the salad: | |||
| 6 | each |
shallots
peeled and finely sliced |
*
|
| 15 | ml |
vegetable oil
|
|
| 2 | each |
mangos
green, peeled, stoned and cut into strips |
|
| 15 | ml |
lime juice
|
|
| 6 | each |
cherry tomatoes
cut into quarters |
|
| 3E+1 | ml |
peanuts
roasted and crushed |
|
| 1 | x |
cilantro
1 handful, freshly chopped |
*
|
Directions
In a food processor, blend white pepper, salt, lemongrass, ginger, garlic, lime leaves and oil into paste.
Cover prawns with marinade and leave to marinate for at least an hour.
Pound together the chili, garlic and sugar in a pestle and mortar into a rough paste Add the fish sauce and lime juice, then season to taste.
Fry half the shallots in the oil for about 5 minutes until crisp. Drain these on kitchen paper.
Toss the mango in the lime juice, then mix with raw shallots, tomatoes and dressing. Spoon onto plates and top up with peanuts, fried shallots and coriander.
Heat a griddle pan until almost smoking.
Grill the prawns for 1 or 2 minutes on each side until golden and slightly charred.
Pile the salad onto a plate and add prawns.
Make 2 main dish or 4 appetizer.
