Prawn Salad with Carrot, Mango and Hot Mint


serves 4 people

300g king prawns
300g carrots – sliced julienne
100g unripened mango – sliced julienne
50g banana blossom
50g hot mint “rau ram” (de-stalked) (or sweet basil, mint or coriander)
2 tbsp peanuts – chopped
Garnish – coriander / 1 birdseye chilli – finely chopped


3 shallots – sliced
2 tbsp cider vinegar
2 tbsp premium quality fish sauce
1 clove garlic – finely chopped
2 tbsp sugar
To taste – pepper


Blanch prawns in boiling, salted water and peel when cooked (about 1 minute).

For the dressing, pickle the shallots with cider vinegar, fish sauce, garlic, sugar and pepper. Toss together the carrot, mango and banana blossom with the dressing, then trim the hot mint into the mixture.

Add the prawns. Serve immediately, topped with peanuts, coriander and chilli.

Recipe supplied by Leluu

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