Green Mango Salad with Grilled Lemongrass Prawns Recipe

Name: Green Mango Salad with Grilled Lemongrass Prawns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon white pepper; 1/2 teaspoon sea salt; 1 stalk lemongrass roughly chopped (woody outer leaves discarded); 1 each ginger 3cm piece, fresh, peeled and roughly chopped; 3 cloves garlic peeled; 3 each kaffir lime leaves chopped; 1 tablespoon vegetable oil or groundnut; 16 each shrimp up to 20, tiger prawns, peeled with tail tips on; 1 clove garlic finely chopped; 1 each red chili peppers seeded and finely chopped; 1 teaspoon sugar, superfine golden; 1 tablespoon fish sauce thai; 2 each limes juice; 6 each shallots peeled and finely sliced; 1 tablespoon vegetable oil; 2 each mangos green, peeled, stoned and cut into strips; 1 tablespoon lime juice; 6 each cherry tomatoes cut into quarters; 2 tablespoons peanuts roasted and crushed; 1 x cilantro 1 handful, freshly chopped

Servings: persons

1/2 teaspoon white pepper
1/2 teaspoon sea salt
1 stalk lemongrass roughly chopped (woody outer leaves discarded)
1 each ginger 3cm piece, fresh, peeled and roughly chopped
3 cloves garlic peeled
3 each kaffir lime leaves chopped
1 tablespoon vegetable oil or groundnut
16 each shrimp up to 20, tiger prawns, peeled with tail tips on
1 clove garlic finely chopped
1 each red chili peppers seeded and finely chopped
1 teaspoon sugar, superfine golden
1 tablespoon fish sauce thai
2 each limes juice
6 each shallots peeled and finely sliced
1 tablespoon vegetable oil
2 each mangos green, peeled, stoned and cut into strips
1 tablespoon lime juice
6 each cherry tomatoes cut into quarters
2 tablespoons peanuts roasted and crushed
1 x cilantro 1 handful, freshly chopped

1
In a food processor, blend white pepper, salt, lemongrass, ginger, garlic, lime leaves and oil into paste.
2
Cover prawns with marinade and leave to marinate for at least an hour.
3
Pound together the chili, garlic and sugar in a pestle and mortar into a rough paste Add the fish sauce and lime juice, then season to taste.
4
Fry half the shallots in the oil for about 5 minutes until crisp.
5
Drain these on kitchen paper.
6
Toss the mango in the lime juice, then mix with raw shallots, tomatoes and dressing.
7
Spoon onto plates and top up with peanuts, fried shallots and coriander.
8
Heat a griddle pan until almost smoking.
9
Grill the prawns for 1 or 2 minutes on each side until golden and slightly charred.
10
Pile the salad onto a plate and add prawns.
11
Make 2 main dish or 4 appetizer.

651

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 teaspoon white pepper, 1/2 teaspoon sea salt, 1 stalk lemongrass roughly chopped (woody outer leaves discarded), 1 each ginger 3cm piece, fresh, peeled and roughly chopped, and more.

Yes, Green Mango Salad with Grilled Lemongrass Prawns falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Green Mango Salad with Grilled Lemongrass Prawns

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