Green Mango Salad with Grilled Lemongrass Prawns
Submitted by sarah hyland
Crisp grilled prawns glazed with lemongrass and ginger meet julienned green mango tossed in a tangy Thai dressing. Every bite balances bright lime, crunchy peanuts, and fresh herbs.
YIELD
4 servingsPREP
COOK
15 minREADY
This salad brings together charred lemongrass-marinated prawns and strips of tart green mango in a Thai-style dressing that hits all the right notes.
The marinade does double duty: lemongrass and kaffir lime leaves perfume the prawns while they char on the grill, and the quick sear locks in moisture.
Green mango delivers the sharp, fruity crunch that makes this salad sing, while fried shallots add a sweet, crispy finish.
Kitchen Tips
- Green mango shopping: Look for rock-hard, pale green mangoes with no give when pressed. They should smell faintly fruity but not sweet.
- Quick shallot crisps: Slice shallots paper-thin and fry in oil over medium heat, stirring constantly. They’ll go from golden to burnt in seconds, so pull them early.
- Prawn doneness: Prawns are ready when they turn opaque with light char marks. Overcooking makes them rubbery, so 1-2 minutes per side is plenty.
- Paste shortcuts: A mini food processor makes quick work of the marinade. No processor? Mince everything finely and mash with the back of a spoon.
Variations
- Swap prawns for grilled chicken thighs or firm tofu
- Add julienned cucumber or shredded cabbage for extra crunch
- Toss in fresh Thai basil alongside the cilantro for an herbal punch
Ingredients
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.
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