Cambodian-Style Green Mango and Prawn Salad
(Serves 4 - 6)
1 medium green mango, peeled and shredded
1 medium Lebanese cucumber, halved and thinly sliced
2 spring onions, thinly sliced
1 cup fresh Vietnamese mint leaves
1 cup fresh coriander leaves
½ cup fresh Thai basil leaves
20 cooked prawns, peeled and deveined with tails intact
Banana leaf, to serve (optional)
Chilli Lime Dressing
1 large long red chilli, chopped
1 tablespoon dried shrimp
2 teaspoons white sugar
6 cherry tomatoes, halved
2 tablespoons fresh lime juice
1 tablespoon fish sauce
Place the mango, cucumber, spring onion, mint, coriander, basil and prawns in a large mixing bowl.
To make the chilli lime dressing, use a pestle and mortar to pound the chilli, dried shrimp and sugar into a paste. Add tomatoes and gently pound until the juices begin to run. Stir in the lime juice and fish sauce.
Pour half the dressing into the mixing bowl and gently toss to combine.
To serve, spoon onto a plate decorated with banana leaf, if using, and spoon over the remaining dressing.
TIP: To shred the green mango, use a julienne peeler or julienne-blade mandolin.