My photo for this dish really doesn’t do it justice. The sweet mango, spicy chili, salty marinade comes together for a light meal perfect for the deck on a summer day. You can grill the prawns on the barbecue or broil them in the oven, if you wish. Fresco tiny cucumbers by Windset Farms would be perfect for this salad, as they are so deliciously sweet.
Thai Mango Salad with Grilled Prawns
Adapted from Jamie Oliver
Photo copyright Karen Humphrey
20 large prawns, headless, peeled, deveined
1 ripe mango, peeled and sliced into thin strips
1 handful bean sprouts
3 small cucumbers, chopped
Small handful fresh coriander, chopped
1 red pepper, cored, seeded, and sliced thinly
1 bunch spring onions, chopped
Small handful sesame seeds, toasted in a dry fry pan
Thumb sized piece of ginger, peeled and minced
Small bunch of coriander, chopped
Fresh red chili, seeded and minced
4 Tbsp lime juice
3 tbsp olive oil
1 tbsp sesame oil
1 tbsp soy sauce
Pinch brown sugar
1 garlic clove, peeled and smashed
Thread the shrimp on to skewers (about 5 per skewer). Set inside a rimmed glass baking dish. In a small bowl, combine all the marinade ingredients and then drizzle half over top of the skewered prawns.
In a large bowl, combine the mango, bean sprouts, cucumber, coriander, pepper, spring onions, and sesame seeds. Mix with the reserved marinade.
Grill the prawns on medium heat on the barbecue until pink and cooked through, about 5 minutes. Or you could cook them under your broiler if you wish.
Serve the salad mounded on plates, and a skewer of prawns on top.