Meals and Courses

  • 175 g (6 oz) medium-sized raw prawns
  • 250 g (8 oz) green mangoes (about 3 small mangoes) or 2 green apples
  • 3–4 shallots, finely sliced
  • 1–2 small bird's-eye red chillies, finely chopped
  • ½ tablespoon fish sauce
  • 25 g (1 oz) ground dried shrimp
  • 25 g (1 oz) roasted peanuts
  • a few slices of red chilli, to garnish

Prepare the prawns (see page 13).

Bring some water to the boil in a small saucepan. Cook the prawns in the water for 3–4 minutes or until they open and turn pink. Drain (you can save the liquid and use it as stock).

Peel and finely shred the mangoes or apples just before mixing (to prevent their colour darkening) and mix with the prawns, shallots, chillies, fish sauce, dried shrimp and peanuts. Taste and adjust the seasoning.

Spoon on to a plate, garnish with chilli slices and serve as a light salad on hot summer days.

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