Prawn and mango salad is a light and fragrant meal perfect for a mid week dinner. This meal is easy to prepare and feeds two people perfectly. Its preparation time is under thirty minutes which makes it an excellent date night meal for all the busy on-the-go couples.
This meal hits all the sweet, spicy and sour flavors. It makes it easy to pair with a lot of different vegetables and side dishes. Your local market should have all the ingredients needed to prepare this authentic Thai dish. We’re going to share with you the easiest steps to prepare this dish and the best choices of ingredients for it.
What you’ll need
- Dried rice vermicelli noodles
- Cooked and peeled prawns (large ones like tiger)
- 1 Lebanese cucumber, diced
- 1 large ripe mango, peeled and thinly sliced
- Handful of mint leaves
- Handful of coriander leaves
- Handful of fried shallots
- Unsalted peanuts, toasted and crushed
- salt and pepper to taste
What you’ll need for the dressing
- 1 large red chili or 2 small bird’s eye chilies, finely chopped
- 1 small French shallot, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon thinly sliced coriander roots
- 2 tablespoons grated palm sugar
- 2 tablespoons fish sauce
- Half a lime for juicing
The first step is to prepare the rice noodles. The best method for this is to avoid boiling them at all cost. Place the rice noodles in a heat safe bowl and pour boiling water over the top of them. Let the noodles soak up and once they become tender drain the excess water from the bowl. This is the best method to prepare rice noodles to avoid over cooking them and potentially making them soggy.
The next step is to prepare the prawn. Toss the prawn into a mixing bowl with salt, pepper and olive oil. Now, you’ll need to heat a skillet pan while the prawn soaks in the seasonings. Toss the prawn into the pan and let them cook for a few minutes on each side. Once they are fully cooked they will become a very orange color and they should be removed from heat to avoid over cooking them.
Next, you’ll need to slice the cucumbers and mangos into bite size pieces. Place two bowls to the side and add the rice noodles and prawn eventually distributed amongst the two bowls. Put the mangos, cucumber, mint, and coriander over the top of the noodles and prawn.
Time to make the dressing
Utilizing a mortar and pestle, tenderly pound the chilies, shallots, garlic and coriander roots to grind them. Try not to transform them into glue. Scratch the blend into a blending dish. Include the palm sugar, fish sauce and lime juice. Blend until sugar has disintegrated. Taste dressing and modify. It ought to have a decent adjust of sweet, acrid, salty and hot. Dressing keeps in the ice chest for up to 3 days. (I add every one of the fixings to my mortar and pestle and tenderly bashed and wounded to discharge the juices and stir up the flavors).
To serve the dish you’ll need to drizzle the dressing over the top. Then, sprinkle crushed peanuts and toasted shallots. That’s all there is to it! You’ll be enjoying authentic Thai food at home in now time with little to no effort.