This prawn and mango salad is the best recipe for summer. You can use prawns, langoustines or even fried tofu to make it vegetarian.
The sweetness of the prawns pairs perfectly with the tangy Vietnamese dressing, crispy rice paper and sweet-and-sour mango. Serve with toasted nuts and plenty of Thai basil or Vietnamese coriander, and you've got yourself a gorgeous dish for your favourite platter.
or meat for this dish, such as langoustines or leftover cold cuts, or make it veggie-friendly by using marinated artichokes, dried or fresh figs and. It is great as a starter, or you can make it a complete meal with steamed rice or sticky rice. It is also great on rice vermicelli noodles."First, make the dressing. Put the tamarind paste and sugar into a bowl and pour over the boiling water. Set aside for 5 minutes, then break up any chunks of paste with a spoon and mix thoroughly. Pass the mixture through a sieve, then add the fish sauce, shallot and chilli.Pour the coconut water into a saucepan and bring to the boil, then add the prawns and swirl the water around. Cover and cook for 2-3 minutes until the prawns are pink and opaque. Drain and set aside to cool to room temperature.Combine the green mango, beetroot, sugar snap peas, quail’s eggs, prawns and strips of rice paper in a large bowl.Mix the nuts into the dressing, then drizzle some over the salad and toss until the rice papers have softened.Finish with the dried shrimp , crispy shallots, herbs and extra nuts. Use the remaining dressing for dipping the king prawns once peeled.
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