Cambodian-Style Green Mango and Prawn Salad
(Serves 4 - 6)
1 medium green mango, peeled, thinly shredded
1 medium Lebanese cucumber, halved, thinly sliced
2 shallots, thinly sliced
1 cup Vietnamese mint leaves
1 cup coriander leaves
½ cup Thai basil leaves
20 cooked prawns, peeled and deveined with tails intact
Banana leaf, to serve (optional)
Chilli Lime Dressing
2 long red chillis, chopped (optional)
1 tablespoon dried shrimp
2 teaspoons white sugar
6 cherry tomatoes, halved
2 tablespoons fresh lime juice
1 tablespoon fish sauce
Place mango, cucumber, shallots, mint, coriander, basil leaves and prawns in a large mixing bowl.
To make the chilli lime dressing, using a pestle and mortar, pound the chilli, dried shrimp and sugar in to a paste. Add tomatoes and gently pound until juice begins to run. Stir in lime juice and fish sauce.
When ready to serve, transfer dressing to the mixing bowl and gently toss with the prawns to combine. Set on a plate decorated with banana leaf.
Amount of chilli is optional. You can add a little or a lot.
Recipe allows 5 prawns per serve.
Tomatoes are only gently pounded in the mortar and pestle in order to retain their shape.
Instead of Vietnamese mint leaves, spearmint leaves are flavourful alternative