Grilled Prawn and Green Mango Salad
Serves 4
16 large, raw, peeled prawns
Flat, wooden skewers
Salt and pepper
Lime wedges, to serve
For the salad:
3 green mangoes 125g
(1 large) carrot
75g roasted peanuts, coarsely chopped
1tbsp roughly chopped mint
1tbsp roughly chopped coriander
For the dressing:
1 fat garlic clove, finely chopped
1 red bird's eye chilli, very thinly sliced
4tbsp fresh lime juice
4tbsp Thai fish sauce
4tsp palm sugar or light muscovado sugar
Preheat the grill to high. Thread the prawns onto the wooden skewers and season lightly. Peel the green mangoes and shred them on a mandolin, working your way around each fruit until you reach the stone, which you then discard.
Peel the carrot and finely shred this as well. Toss them together in a large bowl.
For the dressing, put the garlic and chilli into a mortar and bruise lightly with the pestle, then stir in the lime juice, fish sauce and sugar, until the sugar has dissolved.
Grill the prawns for about 2 minutes on each side. Meanwhile, pour the dressing over the salad and toss together well.
Add the chopped peanuts and herbs and toss together once more.
Divide the salad between each plate and slide the prawns off the skewers onto the top. Garnish with the lime wedges and serve.
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