Asian Salad Recipes - Vietnamese Prawn and Green Mango Salad (Goi Xoai Xanh Tom Hap) Recipe

Ingredients

• 12 raw prawns

• 100g (4oz) raw green mango, chopped into fine matchsticks

• 60g (2oz) carrots, chopped into fine matchsticks 

For the garnish:

• 2 tablespoons cooking oil

• 1 medium shallot, thinly sliced 

For the dressing:

• 1 tablespoon sugar

• 2 tablespoons hot water

• 1 tablespoon lime juice

• 2 tablespoons fish sauce

• 2 garlic cloves, finely chopped

• 2 red chilies, finely chopped

Serves 4

---

Method

1. First prepare the garnish: heat the oil in a wok or frying pan and fry the shallot until golden brown. Drain well on kitchen paper and set aside.

2. Heat a little water in a pan. When it is boiling, add the prawns and remove as soon as they turn pink. Refresh in cold water, drain and set aside.

3. Make the dressing: dissolve the sugar in the hot water and then add all the remaining dressing ingredients, whisk together and set aside.

4. Shell and devein the reserved prawns and place them in a bowl with the mango and carrots. Pour over the dressing and toss well.

5. Turn out on to a serving dish and garnish with the fried shallot to serve.