Thai Prawn And Mango Salad Recipe

If you’re craving a salad that packs a punch of flavor and bursts with color, you’ll absolutely fall for this Thai Prawn And Mango Salad. Bright, zesty, and effortless to toss together, it’s the perfect balance of sweet, sour, salty, and a gentle kick of spice – like having a mini Thai beach holiday right at your table!

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Ingredients You’ll Need

One of the beautiful things about Thai Prawn And Mango Salad is how each simple ingredient adds its own flair – from the sweetness of ripe mango to the crunch of peanuts and zing of fresh herbs. Here’s what you’ll need to create pure magic on a plate.

• Cooked tiger prawns (1 kg): The star of the show – sweet, succulent, and full of ocean flavor; fresh or good-quality frozen work wonders here.
• Ripe, firm mangoes (2): Go for fragrant, not-too-soft fruit to ensure luscious slices that hold their shape without turning mushy.
• Iceberg lettuce (½ head or 300 g): Sliced thickly for incredible crunch and a mild flavor base that lets other ingredients shine.
• Red onion (1, halved and thinly sliced): Adds a gentle bite and gorgeous color contrast.
• Large carrot (1, julienned): For vibrant color, subtle sweetness, and irresistible texture.
• Lebanese cucumber (1, halved lengthways and thinly sliced): Keeps things ultra-refreshing and delicate.
• Fresh bean sprouts (1 cup): Offer a classic Thai crunch, with a burst of hydration in every mouthful.
• Unsalted peanuts (¼ cup, toasted and roughly chopped): Deliver nutty depth and that signature finishing crunch.
• Fresh coriander leaves: Essential for authentic tropical aroma and flavor – don’t skip!
• Lime wedges: For that final, zingy squeeze right before serving.
• Lime juice (2 tablespoons): Forms the tangy backbone of the nahm jim dressing.
• Fish sauce (1 tablespoon): Adds irreplaceable, savory Thai depth to the dressing.
• Coconut sugar (2 tablespoons): A mellow, caramelly sweetness that brings the dressing into delicious harmony.
• Grated ginger (1 teaspoon): Supplies warm, aromatic undertones.
• Garlic cloves (4, minced): Plenty of pungent zing for a flavor-packed sauce.
• Chopped coriander root and leaves (1 tablespoon): Layers in grassy, citrusy notes unique to Thai salads.
• Red cayenne chilli (1, deseeded and finely chopped): Adds just enough warmth to brighten each forkful, but can be customized to suit your spice preference.

Variations

This Thai Prawn And Mango Salad is endlessly flexible and welcomes creative spins. Whether you’re working with what’s on hand or tailoring it for dietary needs, these ideas make it a crowd-pleaser for everyone.

• Go Vegetarian: Swap prawns for tofu, tempeh, or even chickpeas for a plant-based alternative that still soaks up the glorious dressing.
• Turn Up the Heat: Love extra spice? Use bird’s eye chillies or keep the seeds in for a fiery Thai experience.
• Try Other Fruits: Pineapple, papaya, or even peaches can step in for mango if you want to mix things up or use what’s ripe.
• Nut Allergies? Toasted cashews or a sprinkle of roasted sunflower seeds work beautifully in place of peanuts.
• No Fish Sauce? Try soy sauce for a vegetarian-friendly, umami-rich substitute in the dressing.

How to Make Thai Prawn And Mango Salad

Step 1: Prep the Prawns

Start by making sure your prawns are ready to impress. Remove and discard the heads, then peel and devein them, leaving you with glistening morsels just begging to soak up your vibrant dressing. Set aside on a plate and keep chilled if you’re not assembling right away.

Step 2: Prepare the Mango

Carefully cut four cheeks off your two mangoes. Score the flesh thinly with a small, sharp knife but don’t cut through the skin, then scoop out the slices with a large spoon. The aim is to get lovely, intact slices that hold up beautifully in the salad.

Step 3: Make the Nahm Jim Dressing

Add all the dressing ingredients – lime juice, fish sauce, coconut sugar, ginger, garlic, coriander root and leaves, and chopped chilli – to a clean glass jar. Secure the lid and give it a vigorous shake until the sugar dissolves and everything is blended into a sweet-sour-salty-spicy elixir. Store in the fridge until you’re ready to dress the salad.

Step 4: Build the Salad

Layer the thickly sliced iceberg lettuce in a wide serving bowl. Artfully scatter the red onion, julienned carrot, and sliced cucumber over the top. Gently arrange your mango slices and prawns so every serving gets plenty of both.

Step 5: Garnish & Serve

Add a handful of fresh bean sprouts and a generous sprinkle of crushed peanuts over the top. Just before serving, drizzle everything with the nahm jim dressing and top with coriander leaves. Let your guests give it a good toss at the table, and serve with extra lime wedges on the side for a final squeeze of brightness!

How to Serve Thai Prawn And Mango Salad

Garnishes

Give your Thai Prawn And Mango Salad the finishing touch it deserves! Generous sprigs of fresh coriander, extra toasted peanuts, and a final scatter of fresh red chilli slices not only make the salad pop visually, but also dial up the flavor and aroma right at the table. A wedge of lime alongside lets everyone add an extra tangy zing just how they like it.

Side Dishes

This salad is lively enough to steal the spotlight, but it’s also fantastic with fragrant jasmine rice, coconut rice, or crisp Thai prawn crackers for extra crunch. If you’re making a Thai-inspired feast, a simple omelette or light vegetable stir-fry pairs like a dream.

Creative Ways to Present

For an elegant starter, serve Thai Prawn And Mango Salad in individual lettuce cups or martini glasses, layered for maximum color. Or, create a central “salad bar” buffet where guests can build their own bowls with all the toppings and sauces – it’s interactive and absolutely eye-catching for parties and barbecues!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare, honestly!), store the undressed salad and dressing separately in airtight containers in the refrigerator. The veggies and prawns will keep crisp for up to a day, and the flavors will still taste bright and refreshing when you’re ready for round two.

Freezing

While you can freeze cooked prawns on their own, it’s best not to freeze Thai Prawn And Mango Salad as a whole, since the veggies and fruit become mushy after thawing. If necessary, freeze the prawns separately and assemble the salad fresh when needed.

Reheating

This salad is meant to be served crisp and chilled, so there’s no need for reheating. Simply give the components a gentle toss with the dressing and enjoy straight from the fridge for maximum crunch and flavor.

FAQs

Final Thoughts

There’s just nothing quite like the zingy, tropical, and utterly refreshing explosion of flavor in Thai Prawn And Mango Salad. I hope you’ll give it a go – whether you’re impressing friends or treating yourself to something vibrant, you truly can’t go wrong. Enjoy every bite!

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