Vietnamese Green Mango Salad with Prawn (BBC Masterchef Quarterfinalist)
Recipe Information
Vietnamese Green Mango Salad with Prawn
Cultural Context
Originating from Vietnam, this vibrant salad showcases the country's love for fresh, crisp ingredients and bold flavors. Green mango adds a tartness that balances the sweetness of the prawns and the crunch of vegetables. Traditionally enjoyed as a refreshing side dish, it has gained popularity worldwide, often adapted to include various proteins and vegetables.
prawns
🥗Healthier: tofu
💰Cheaper: canned tuna
Tofu is a lower-calorie protein option, while canned tuna is often less expensive than fresh prawns.
Peel the skin off the mango, ensuring to remove a decent layer.
Use a julienne peeler to create thin strips of mango.
Chop the Thai basil, mint, and coriander thinly and add them to the salad, stirring to combine.
For the dressing, combine 1 cup of garlic chili, the juice of 1 lime, and 4 tablespoons of fish sauce in a bowl.
Add 1 tablespoon of lime-flavored honey to the dressing mixture.
If desired, include a whole bird's eye chili for heat, or adjust according to taste.
Pound the dressing ingredients until smooth, using a food processor if necessary.
Mix the lime juice with the garlic to help cook out the garlic flavor before adding other ingredients.
Adjust the sweetness and saltiness of the dressing by adding more honey or lime juice as preferred.
Prepare a handful of corn crackers to serve with the salad.
Use pre-cooked and peeled prawns, dressing the salad just before serving.
Top the salad with peanuts and fried shallots for added crunch and flavor.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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