Description
This Thai prawn mango salad is a refreshing mix of juicy mangoes, crisp vegetables, tender prawns, and fragrant herbs tossed in a tangy lime dressing. Served over rice vermicelli noodles, it makes a light yet satisfying meal.
Ingredients
- 400 grams large prawns, shelled and deveined
- 2 teaspoons salt, divided
- Water, for boiling
- 2 tablespoons lime juice or white vinegar
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons powdered jaggery
- 1 tablespoon grated ginger
- 3 garlic cloves, minced
- 2 green chillies, finely chopped
- 1 English cucumber, cut into 1 inch wedges
- 1 onion, cut into petals
- 1 ripe mango, cut into 1 inch cubes
- 1/2 cup sliced snacking peppers or bell peppers
- 1/3 cup chopped coriander stems and leaves
- 1/3 cup basil leaves
- 1/3 cup mint leaves
- 1 cup cooked rice vermicelli noodles
Instructions
- Bring a pot of water to a boil. Add 1 teaspoon salt and the prawns. Cook small prawns for about 30 seconds or large prawns for 1 1/2 to 2 minutes until pink and curled. Drain immediately and rinse under cold water. Set aside.
- In a bowl, whisk together lime juice, fish sauce, jaggery, ginger, garlic, chopped chillies, and the remaining teaspoon of salt until the jaggery dissolves completely.
- In a large mixing bowl, combine the cooked prawns, cucumber, onion, mango, sliced peppers, coriander, basil, and mint leaves.
- Pour most of the dressing over the salad mixture, reserving a little for the noodles. Toss gently to coat evenly.
- Arrange the cooked rice vermicelli noodles on a serving platter and drizzle with the reserved dressing.
- Top the noodles with the prawn mango salad and serve immediately or refrigerate until ready to serve.
Notes
- Substitute coconut sugar or brown sugar for powdered jaggery if needed.
- Thai red chillies can be used instead of green chillies for extra heat.
- For best texture, rinse cooked prawns under cold water immediately after boiling.
- This salad is best served fresh but can be refrigerated for a few hours before serving.
- Add crushed peanuts for extra crunch if desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Boil
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 980 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 190 mg
