Thai Prawn Salad With Mango And Spot Prawns
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
4 people
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Calories
427 kcal
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Course
Main Course, Salad
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Cuisine
Thai
Thai Prawn Salad With Mango And Spot Prawns
Description
The Thai Prawn Salad with Mango and Spot Prawns pairs fresh seafood with sweet tropical fruit and herbaceous flavors. The dressing balances lime's acidity, the mild heat of ginger and optional Sriracha, and the salty funk of fish sauce, creating a vibrant coating for the salad components. Mixed greens and cucumber provide crispness, while avocado adds creaminess.
Combining the ingredients gently with the dressing helps keep delicate elements intact. The topping of coarsely chopped peanuts introduces texture contrast and richness. Serving with lime wedges lets each diner add fresh citrus according to taste.
Preparing the dressing before the salad ensures flavors meld, and tossing the salad just before serving maintains crispness and freshness. Grating lime zest before juicing simplifies preparation and enhances the dressing's aroma.
Ingredients
Thai Salad Dressing
- 1 teaspoon ginger Galangal has a milder ginger flavour and is a traditional ingredient in Thai foods, or galangal if you can find it, grated
- 1 clove garlic minced
- 3 tablespoon lime juice and 1 teaspoon zest
- 2 tablespoon sweet chili sauce
- 1 tablespoon fish sauce
- 3 tablespoon vegetable oil
- 1 teaspoon Sriracha sauce If you want your salad spicy, optional, to taste
Thai Salad
- 1 lb spot prawns cooked and chilled
- 8 c mixed greens
- 1 c cucumber thinly sliced
- ½ c basil roughly chopped
- ½ c cilantro roughly chopped
- 1 avocado thinly sliced or cubed
- 1 Mango thinly sliced or cubed
- ½ c peanut coarsely chopped
- lime wedges to serve
Instructions
Dressing
- Mix together all dressing ingredients.
Salad Assembly
- Toss vegetables, mango and herbs in a large bowl gently. Drizzle with half of the dressing and toss gently. Add prawns and remaining dressing and toss once more to coat.
- Heap salad into bowls topping with chopped peanuts and serve with lime wedges.
Notes
- Grate the lime zest before juicing to make preparation easier and boost aromatic flavor.
- Toss the salad with dressing immediately before serving to preserve the greens' freshness and prevent sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 25g | 8% |
| Protein | 23g | 46% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 1111mg | 46% |
| Potassium | 819mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 1911IU | 38% |
| Vitamin C | 48mg | 53% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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