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Prawn & Green Mango Salad



METHOD


1. For the chilli dressing, using a mortar and pestle, pound chillies, garlic, ginger, sugar and eschalot to a paste. Stir through fish sauce and lime juice, and set aside (dressing can be stored, chilled in an airtight container, for up to 5 days).


2. Heat 2cm oil in a frypan over high heat. In 2 batches, shallow-fry prawn tails and shells for 1-2 minutes or until crispy, then remove with a slotted spoon and drain on paper towel. When cool enough to handle, coarsely crumble.


3. Arrange herbs, mango, prawn and crumbled tails and shells on a serving platter. Scatter with cashews and baby red cress, if using, and drizzle with dressing. Serve immediately with lime cheeks.


INGREDIENTS
  • Sunflower oil, to shallow-fry

  • 14 cooked prawns, peeled, halved, tails and shells reserved

  • 2 cups loosely packed leftover Asian herbs (we used Thai basil, Vietnamese mint and coriander), leaves picked

  • 1 green mango, shredded (we used a julienne peeler)

  • Chopped salted roasted cashews and baby red cress (optional), to serve

CHILLI DRESSING
  • 4 long red chillies, seeds removed from half, chopped

  • 1/2 garlic clove

  • 2cm piece (10g) ginger, chopped

  • 1 tsp finely grated palm sugar

  • 1 Asian (red) eschalot, chopped

  • 2 tbs fish sauce

  • Juice of 2 limes, plus extra lime cheeks to serve


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