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
Salad
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
Dressing
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.
