This quick and easy green mango salad with grilled king prawns is a great way to entertain in style during summer. With fresh lime, cherry tomatoes, and Thai fish sauce, it’s full of crisp flavours and textures to satisfy any palate! Great as a light lunch, entrée, or side dish, it’s also a great addition to any outdoor barbecue.

Method

1. Peel the mango, then cut off both cheeks. Lay them flat on a chopping board and slice as thinly as possible.

2. Make a dressing by combining the chillies, garlic, lime juice, sugar and fish sauce, stirring until the sugar has dissolved.

3. Preheat a grill or griddle pan until smoking hot. Grill the prawns until the flesh turns opaque and the tails start to char in places, about 3 minutes.

4. Toss the prawns with the mango and tomatoes, and the raw and crispy shallots. Divide between four bowls, then sprinkle over the peanuts and spoon over the dressing. Garnish with coriander and serve immediately.

 

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Ingredients

• 1 large green mango
• 2 long red chillies, finely chopped
• 2 cloves garlic, finely chopped
• 2 limes, juiced
• 2 tbsp caster sugar
• 2 tbsp Thai fish sauce

• 20 raw king prawns, peeled and deveined with tails left intact
• 150 g cherry tomatoes , quartered
• 3 shallots, very thinly sliced
• 3 tbsp crispy fried shallots
• 40 g salted peanuts , chopped
• a handful fresh coriander , leaves picked