Green mango salad with prawns

10-30 minutes 200 kcal or less 6 servings granny smith apples green mango green mangoes mains prawn prawns quick salad seafood spring onion spring onions thai food

N/A

Serves 6, with other dishes

Source

Ingredients

2 tbsp lime juice

1 small red chilli , seeded and finely chopped

2 tbsp fish sauce

1 tbsp light muscovado sugar

3 shallots , finely sliced

85g roasted salted peanuts , finely chopped

2 green mangoes or 3 Granny Smith apples

2 tbsp chopped mint

1 tbsp sunflower oil

200g pack raw shell-on headless prawn , peeled but with tail on (or, if you use ready peeled prawns, you need 175g/6oz)

2 little gem lettuces

2 spring onions , shredded

Method

Mix together the lime juice, chilli, fish sauce and sugar in a large bowl. Add the shallots and three quarters of the peanuts and mix well. Cover and set aside for up to 4 hours.

Peel and coarsely grate the mango or apple, and stir into the mixture along with the mint. Heat the oil in a frying pan or wok, add the prawns and stir fry quickly until evenly pink – about 2 minutes.

Scatter the lettuce leaves on a serving plate and spoon the salad mixture in the centre. Surround with the prawns and scatter over the remaining peanuts and spring onions.