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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