Fresh flavours and old favourites make this salad a winner. Grilled marinated prawns are perfect beside new seasons mangoes and the freshest Thai style salad.
Function: Grill
Thai Prawn and Mango Salad
Ingredients
1/3 cup honey
1/4 cup toasted sesame oil
1/4 cup soy sauce
Juice of a large lemon
1/2 teaspoon chilli flakes
24 king prawn cutlets, deveined
1/2 wombok, thinly shredded
1 large mango, sliced
1 Lebanese cucumber halved, seeded then sliced diagonally
1 red capsicum, finely sliced
4 spring onions, cut into 5cm lengths then thinly sliced
1 cup mint leaves
1 cup coriander leaves
1/2 cup chopped roasted peanuts
Method
Preheat the grill 225°C
Combine the honey, oil, soy sauce, lemon and chilli and mix well then pour half over the prawns and marinate refrigerated for 30-60 minutes. Reserve the remaining half of the mixture for the salad.
Thread 3 of the marinated prawns onto each skewer to make 8 skewers. Brush with some extra marinade and discard the rest.
Cook the prawn skewers under the preheated grill for 4-6 minutes or until cooked through.
Gently toss in a bowl the wombok, mango, cucumber, capsicum, spring onions, mint and coriander with the reserved dressing mixture. Spoon the salad into serving bowls, top with prawn skewers and a sprinkle of peanuts. Serve immediately .
Notes
The prawn skewers may be char grilled or barbecued if you prefer.
Authors Bio
As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.