Fresh Vietnamese Green Mango and Prawn Salad

6 whole tiger prawns, deveined
1 green mango, julienned

1 spring onion, finely sliced
Handful coriander leaves
Handful mint leaves

2 tablespoons roasted peanuts, lightly crushed
1 tablespoon crispy fried shallots

Pinch sea salt

The Dressing

Juice of 1 to 2 limes
1 to 2 tablespoons palm sugar
2 to 3 tablespoons fish sauce

1 red chilli, finely sliced
1 large garlic clove, finely chopped

PREPARATION

COOKING

1. Cook the prawns
   Bring a pot of water to the boil. Blanch the tiger prawns for about 3 minutes until fully pink and curled. Remove and cool before peeling. Set aside.
2. Prepare the mango
   Peel the green mango and slice into thin matchsticks. The texture should be crisp and slightly firm.
3. Make the dressing
   In a bowl combine lime juice, palm sugar, fish sauce, sliced chilli and chopped garlic. Stir until the palm sugar dissolves. Taste and adjust until you achieve a balance of sweet, sour, salty and spicy.
4. Build the salad
   In a large bowl combine green mango, spring onion, coriander and mint. Pour the dressing over and toss gently to coat evenly.
5. Finish
   Add a pinch of sea salt to enhance the mango. Top with peeled prawns, crushed peanuts and crispy fried shallots.
1. 
   Serve immediately for maximum freshness and crunch.
    
   School of Wok Tips
   • Use firm green mango for best texture and natural sourness.
   • Dissolve palm sugar fully before adjusting seasoning.
   • Add fish sauce gradually to avoid overpowering the salad.
   • Toss gently to keep the mango crisp and fresh.
    
   FAQs
   Can I substitute green mango?
   Yes? Green papaya or a very sour apple such as Granny Smith works well.
   How do I know when the prawns are cooked?
   They turn pink and curl into a tight C shape. Overcooking makes them rubbery.
   Can I make this ahead of time?
   It is best served fresh. You can prepare the dressing in advance but toss just before serving.
    
2.  

FAQs

Can I use green mango instead?
Yes, green mango gives a more traditional Southeast Asian flavour with extra crunch and tartness.

Can I substitute the prawns?
Absolutely. Cooked chicken, crab or tofu all work well in this salad.

What herbs are best?
Fresh coriander and mint are classic choices and add brightness that complements the sweet mango and tangy dressing.