Thai Salad with Grilled Prawns and Mango Recipe
A light, colourful salad with grilled prawns and sweet mango is a Thai way to handle the heat – lots of fresh herbs, crunchy vegetables and a dressing that combines sweet, sour and spicy notes. It’s a bit like a mix of a classic seafood salad and an exotic dessert, just in a main-course version.
Thailand
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🌶️
Medium spicy
Sweet
Sour
Salty
Spicy
Fresh
Herby
Crunchy
Umami
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Servings
3
Ingredients
- raw prawns - 300 g
- ripe but firm mango - 1 piece
- mixed salad leaves - 100 g
- fresh cucumber - 1 piece
- carrot - 1 piece
- unsalted peanuts - 3 tablespoons
- fresh coriander - 3 tablespoons
- oil roślinny - 1 tablespoon
- lime juice - 3 tablespoons
- fish sauce rybny - 1.5 tablespoons
- honey or cane sugar - 1 tablespoon
- garlic - 1 clove
- red chili pepper - 0.5 pieces
- black pepper czarny mielony - 0.25 teaspoons
- salt
Main Ingredient:
shrimp
Preparation
- Pat the prawns dry with a paper towel, season with a pinch of salt and pepper and set aside for a moment.
- In a small bowl, prepare the dressing: mix the lime juice, fish sauce, honey, garlic and chopped chili. Taste – the dressing should be sour, sweet and slightly salty at the same time. If needed, adjust with a little more honey or fish sauce.
- Heat the oil in a large grill pan or regular frying pan over medium-high heat. Arrange the prawns in a single layer.
- Fry the prawns for 2–3 minutes on one side, until they turn pink and lightly golden, then flip and fry for another 1–2 minutes. The prawns are ready when they are pink and springy, not translucent.
- On a large plate or in a bowl, arrange the salad leaves, cucumber and carrot. Gently toss with your hands.
- Add the mango strips and still-warm prawns.
- Drizzle the salad with the prepared dressing and gently toss so the ingredients are coated but don’t fall apart.
- Sprinkle with chopped coriander and peanuts just before serving so they stay crunchy.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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