Fresh and aromatic mango and prawn salad Thai style
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Total: 30 min Diners: 2
In Southeast Asian countries, there are many varieties of fresh, aromatic, tangy and spicy salads to start or accompany a meal. This example of mango and prawn salad is just one of them, but its dressing could be used to dress almost any salad and remind us of the flavors from there. The key? The mixture of lime juice with the fish sauce and sugar that, along with the touch of chili, automatically transports us to Thailand in less than 20 minutes.
Ingredients
. Rice noodles, 100 g Prawns or shrimp, 6 u Mango (not ripe), 1/2 u Bean sprouts, 20 g Fried onion, 1 tablespoon Fresh cilantro and mint, 10 leaves Dried chili powder, 1/2 teaspoon
For the dressing:
The head of the shrimp or prawns Lime or lemon juice, 3 tablespoons Brown sugar, 1 tablespoon Soy sauce, 2 teaspoons Nam pla fish sauce, 1 tablespoon Salt, t/s
Step 1
Prepare a saucepan with plenty of salted water and bring to a boil. Once boiling, cook the rice noodles according to the manufacturer’s specifications, usually a couple of minutes. Then strain and sprinkle with plenty of cold water until the noodles are cold and well separated. This will help us to not caking and then be well in the salad, if for whatever reason we caked, before assembling the mango and prawn salad we can return to pass them through the cold water tap and will be well separated.
Step 2
Also cook the prawns in plenty of boiling salted water. It will be a quick cooking: we throw them into the water and, as soon as it boils again, we count one minute. Quickly with the help of a skimmer we move them to a bowl with ice water and salt to cut the cooking.
Step 3
Once the prawns are cold, peel them and keep the bodies on one side. On the other hand, we squeeze the heads well in a bowl to take advantage of their juices in the vinaigrette.
Step 4
Peel the mango and finely chop it.
Step 5
In the same bowl where we have the juice from the heads, add the rest of the dressing ingredients and mix well to combine everything.
Step 6
Stir the noodles with the vinaigrette and add the chopped mango, bean sprouts, prawn bodies, cilantro and mint. Add salt to taste. Serve finishing with a little fried onion on top.
Tricks and Suggestions
This salad could also be made with soy noodles or thin rice noodles that are hydrated directly in water without cooking. We could use instead of mango, or mixed, green papaya and also add a few peanuts even in the vinaigrette where we could incorporate them using a good peanut cream that will give us more oriental flavor background even.
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