400gramsTiger Prawns or any other prawns of your choicecleaned and deveined
2Mangoescored, peeled and sliced
2tablespoonsChilliThai Sweet Sauce
1tablespoonRice Wine Vinegar
Salt and Pepper to taste
Mint LeavesChopped for topping
Heat a teaspoon of oil in a pan.
Sprinkle salt and pepper on the prawns and slide them into the pan. Pan roast them for 3-4 minutes on each side till they are cooked. For smaller prawns, the cooking time will vary. Alternatively you can also blanch the prawns in hot water to flash cook them.
Whisk together the remaining oil, sweet chilli sauce, fish sauce, vinegar and salt to make the salad dressing.
Add prawns, mangoes, cucumbers and onions into a bowl and drizzle with salad dressing. Toss to combine. Top with freshly chopped mint leaves.
If you are serving this salad at a later stage, do not mix the dressing or the vegetables will leave water. To serve later, mix everything except the dressing and refrigerate. Toss in the dressing just before serving.