Prawn and Mango Salad

Sweet, luscious mango and spicy prawns are combined with loads of vibrant fresh herbs and chili for a zingy, summer salad.

18 raw prawn cutlets

2 teaspoons rice bran oil

1 teaspoon chilli oil


100 grams vermicelli

1 mango, chopped

2/3 cup each chopped coriander, mint,

Thai basil or basil leaves

3 spring onions,

finely chopped

1 cup bean sprouts

2 baby cos lettuces, finely sliced


¼ cup coconut cream

2 tablespoons fish sauce

2 tablespoons lime juice

2 tablespoons brown sugar

½ teaspoon chilli flakes

To serve

1 red chilli, finely sliced

1/3 cup roasted peanuts, to garnish

1/3 cup purchased fried shallots, to garnish

Serves 4

Put the prawn cutlets in a container (or ziplock bag) with the cooking oil and chilli oil. Shake well to coat and marinate for an hour, or up to 6 hours. Fry the prawns 1-2 minutes each side until pink and cooked through.

Prepare the vermicelli noodles according to packet instructions, then drain well. Combine with the remaining salad ingredients in a large bowl.

Whisk the dressing ingredients together, add to the salad, stir to combine. Use tongs to layer the salad on to a serving plate and top with the prawns, chilli, peanuts and fried shallots.

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