Use fresh prawns and in season mangoes to make this refreshing salad. It’s the perfect balance of sweet, sour, salty and spicy flavours.
Serves 8
3 tbsp fish sauce
3 tbsp rice vinegar
2 tbsp sugar
3 tbsp lime juice
1 chilli, deseeded and finely
chopped
1 garlic clove, finely chopped
3 large green mangoes,
shredded
24 medium cooked prawns,
peeled and deveined
1 cup mint leaves
1 cup Thai-basil leaves
1 cup coriander leaves
1 Place fish sauce, ½ cup water, vinegar, and sugar in a saucepan over medium heat. Cook, stirring, until sugar dissolves. Let cool.
2 Add lime juice, chilli, and garlic, and stir to combine. Refrigerate until ready to use.
3 Place mango, prawns, mint, basil, and coriander in a large bowl. Add dressing, toss to combine, and serve.
