Description
A refreshing and vibrant Thai Prawn and Mango Salad featuring juicy prawns, sweet mangoes, crunchy vegetables, and a zesty Nahm Jim dressing. This salad is a perfect blend of flavors and textures, ideal for a light and satisfying meal.
Ingredients
Units
Scale
For the salad:
- 1 kg cooked tiger prawns
- 2 ripe and firm mangoes
- 1/2 (300 g) Iceberg lettuce, sliced thickly
- 1 red onion, halved and thinly sliced
- 1 large carrot, julienned
- 1 Lebanese cucumber, thinly sliced
- 1 cup fresh bean sprouts
- 1/4 cup unsalted peanuts, toasted and roughly chopped
- Fresh coriander leaves, to serve
- Lime wedges, to serve
For The Nahm Jim Dressing:
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 2 tablespoons coconut sugar
- 1 teaspoon grated ginger
- 4 garlic cloves, minced
- 1 tablespoon chopped coriander root and leaves
- 1 red cayenne chilli, deseeded and finely chopped
Instructions
- Prepare prawns: Remove and discard the prawn heads. Peel and devein the prawns. Set aside.
- Prepare mango: Cut four mango cheeks from the two mangoes. Score the flesh thinly and scoop out mango slices.
- Make dressing: Mix all dressing ingredients in a lidded glass jar. Shake well and refrigerate.
- Assemble salad: Layer lettuce in a serving bowl. Add onion, carrot, cucumber, mango, and prawns. Top with sprouts and peanuts. Drizzle with dressing and garnish with coriander leaves. Serve with lime wedges.
Notes
- Mango: Use ripe, firm varieties like Kensington Pride, Honey Gold, or R2E2.
- Cayenne Chilli: Deseed for milder heat. Handle with care and wash hands thoroughly.
Nutrition
- Serving Size: 1 serving
- Calories: 283 kcal
- Sugar: 17g
- Sodium: 1207mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0.01g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 210mg
