Thai Prawn Mango Salad

5 from 4 votes

This Thai Prawn Mango salad comes together in 15 minutes and is delicious, fresh and zesty - the perfect way to celebrate summer! The trick is not to overcook prawns - based on the size, the cooking time varies from 30 secs to 2 minutes. Make the salad ahead of time because as it sits in the fridge, the flavours get a chance to meld together and get absorbed.

Prep Time10

Cook Time5

Total Time15

Course: Salads

Cuisine: Thai

Diet: Gluten Free

Servings: people

Author: Richa

Ingredients

400 Grams Large Prawns shelled and deveined
2 Teaspoons Salt divided
Water for boiling
2 Tablespoons Lime Juice or White Vinegar
1 ½ Tablespoon Fish Sauce
1 ½ Tablespoon Powdered Jaggery sub with Coconut Sugar or Brown Sugar
1 Tablespoon Grated Ginger
3 Garlic Cloves minced
2 Green Chillies, finely Chopped or Thai Red Chillies
1 English Cucumber cut into 1 inch wedges
1 Onion cut into petals
1 Ripe Mango cut into 1 inch cubes
1/2 cup sliced Snacking Peppers or Bell Peppers - red and yellow
1/3 Cup Chopped Coriander Stem and Leaves
1/3 Cup Basil Leaves
1/3 Cup Mint Leaves
1 Cup Cooked Rice Vermicelli Noodles

Instructions

Bring water to a boil in a pot. Add 1 teaspoon salt and the prawns. Cook time will vary based on the size of prawns. Cook small prawns for 30 secs and large prawns for 1.5-2 minutes. The prawns are cooked when they start to curl and turn pinkish. Immediately strain the prawns and run them under cold water. Set aside.
Combine lime juice, fish sauce, jaggery, ginger, garlic, chillies and a teaspoon of salt in a bowl and whisk to combine. Whisk until the jaggery is fully dissolved and set aside. This can be made ahead and refrigerated.
Add the blanched prawns, cucumber, onion, mango, and the dressing to a bowl. Retain some of the dressing for the noodles. Toss to combine.
Add the cooked vermicvermi noodles to a serving plate. Drizzle the remaining dressing and add the tossed salad. Serve immediately or keep refirgerated!

Video

Notes

Cooking Prawns: An important step to nail this prawn salad recipe lies in cooking the prawns. If you are using large prawns, blanch them in boiling salted water for about 2 minutes. But for smaller varieties, just 30-45 seconds is enough. Avoid over blanching them to keep them plump and juicy.
How to know when prawns are cooked: When the prawns start to curl and turn slightly pink, remove them from the salt water. This means that they are cooked.
Use good quality ripe mango for that perfect flavour
Make sure to cut all the veggies to the same size for a nice and even texture.
Salad Dressing: Make the dressing ahead and store it in the fridge
The salad should be made ahead, tossed and refrigerated for 15-20 minutes. It actually tastes better that way because the flavours get a chance to meld together

Nutrition