- To make the dressing, combine the fish sauce, rice vinegar, sugar and 125 ml (½ cup) of water in a saucepan and place over medium heat. Stir well and cook until just before it starts to boil, then remove from the heat and allow to cool. Add the garlic and chilli, then stir in the lime juice. The dressing will keep for 5 days in a tightly sealed in a jar in the fridge.
- In a bowl, combine green mango, prawns, herbs, chilli, fried shallots, fried garlic, prawns and 3 tablespoons of dressing. Toss well, transfer to a plate or shallow bowl and serve.
Prawn and Green Mango Salad
Recipe by Jo Feehan - Second Helping
The pleasant tang of the green mango combines with juicy Tiger prawns in this oh-so-colourful salad from Jo Feehan at Second Helping.
Ingredients
- 2 green mangoes, peeled and julienned
- 6 cooked medium tiger prawns, peeled and de-veined
- 5 perilla leaves, roughly torn
- 5 mint leaves, roughly torn
- 5 Vietnamese mint leaves, roughly torn
- 5 Thai basil leaves, roughly torn
- 1 long red chili, sliced
- 1 tbsp fried Asian shallots
- 1 tsp fried garlic chips
- DRESSING
- 60 ml (¼ cup) fish sauce
- 60 ml (¼ cup) rice vinegar
- 2 tbsp sugar
- 2 garlic cloves, chopped
- 1 bird’s eye chilli, thinly sliced
- 2 tbsp lime juice
