Light, delicious and full of flavour, this Easy Prawn and Mango Vietnamese Salad is sure to become a favourite for warm summer days.
Why you’ll love this Easy Prawn and Mango Vietnamese Salad
The fresh flavours of summer combine in this Easy Prawn and Mango Vietnamese Salad, which makes me think of long days at the beach or relaxing by the pool. It serves four people for the main course or six as an entree. If you are feeding a crowd and want to stretch it a little further, add some cooked rice noodles to the mix.
Want to make this recipe even easier? Just buy cooked prawns and throw them into the recipe without cooking them.
Add a little flair with this serving suggestion. Buy an iceberg or cos lettuce with large, cup-shaped leaves and spoon the salad into four or six cups or more. Place these on a platter, and everyone can take a leaf onto their plate for an easy serving option.
Thank you to the folk at Harris Farm for this recipe. Harris Farm is one of my favourite places to shop because I always find something new I want to try.
Easy Prawn and Mango Vietnamese Salad
Prawns and mangoes are natural partners and this recipe adds a tangy dressing to bring out the best flavours in both.
- 16 large green king prawns (around 500g), peeled and deveined
- Stalks from 1 small bunch of coriander, roughly chopped
- 2 garlic cloves
- 1 Tbsp fish sauce
- 1 tsp sesame oil
- ½ lime, juiced
- 1 large mango, cheeks removed, finely sliced
- 1 medium Lebanese cucumber, finely sliced lengthwise
- 1 medium carrot, peeled and julienned or finely sliced lengthwise
- 200g cherry tomatoes, sliced in half
- 200g bean sprouts, rinsed
- 1 long red chilli, finely sliced
- Leaves from 1 small bunch of fresh coriander
- Leaves from 1 small bunch of fresh mint
- 1 cup roasted peanuts, roughly chopped
- 1 Tbsp black sesame seeds, lightly toasted
- 2 garlic cloves, minced
- 1 cm piece of fresh ginger, grated
- 1 long red chilli, finely chopped
- 3 Tbsp fish sauce
- 2 Tbsp rice vinegar
- 2 tsp white sugar
- 1 tsp sesame oil
- 1 lime, juice to taste
- To prepare the prawns, place the prawns into a mixing bowl.
Add the coriander stalks and garlic in a mortar and pestle and pound together
to form a rough paste. Add the paste to the prawns along with the fish sauce,
sesame oil and lime juice. Set aside in the fridge for around 15 minutes while
you prepare the salad. Don’t leave the prawns to marinate for more than 30
- Place all the salad ingredients into a large bowl and toss them
together. Leave half of the peanuts and sesame seeds for garnish.
- To make the dressing, add all the ingredients except the
lime to a small bowl and stir to combine, dissolving the sugar. Add the lime
juice to suit your taste.
- Place a large, heavy-based fry pan over high heat with about
1 Tbsp of neutral oil (such as rice bran oil). Cook the prawns for around 2-3
minutes per side or until just cooked through and tender. You could also BBQ
- To assemble, add half of the cooked prawns to the salad and
pour half of the dressing over, tossing to combine. Add more dressing to suit
your taste. Transfer to a serving dish and top with the rest of the prawns.
Garnish with the remaining peanuts and sesame seeds. Serve any remaining
dressing on the side.
If you don’t have a mortar and pestle, you can finely chop the ingredients.
If you don’t have a julienne peeler, you can use a regular peeler to create long shreds or simply slice thinly.
Add the dressing just before serving.
Amount Per Serving: Calories: 703Total Fat: 43gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 101mgSodium: 2864mgCarbohydrates: 50gFiber: 8gSugar: 24gProtein: 37g
More recipes like this Easy Prawn and Mango Vietnamese Salad
Would you like more recipes like this Easy Prawn and Mango Vietnamese Salad? Try these –
- Tea Poached Chicken Salad with Home Made Mayonnaise
- Vietnamese Pork and Prawn Salad in a Black Sesame Cracker Bowl