Try this main course recipe by Trinh Diem Vy, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.


  • Dressing

  • 1 tbsp lime juice

  • 1 tbsp white sugar

  • 1 tsp fish sauce

  • 1 tsp mild red chilli and garlic, pounded

  • Salad

  • 200g green mango, sliced

  • 100g prawns, poached and sliced

  • 1 cup onion, sliced finely

  • 1½ cups mint and Vietnamese mint

  • 2 tsp sesame seeds, roasted

  • 100g free-range chicken breast, skin off, cooked and

  • shredded

  • ¼ tsp sea salt

  • Pinch coarse black pepper

  • 1 tbsp shallot oil

  • ½ tsp Hoi An chilli sauce

  • 2 tbsp fried shallots

  • Hoi An chilli sauce, optional

  • 12 prawn crackers, cooked.


  • Dressing:

  • 1.

    Put lime juice and sugar in a bowl. Stir to dissolve.

  • 2.

    Add the fish sauce, garlic and chilli mix. Stir and set aside.

  • Salad:

  • 1.

    In a bowl put mango, poached prawns, onion, 1 cup of combined mint, 1 tsp of sesame seeds and 1½ tbsp dressing.

  • 2.

    In a separate bowl put chicken, salt, pepper, shallot oil and chilli sauce, mix well.

  • 3.

    Add to mango and prawn mix and toss together.

  • 4.

    Serve on prawn crackers garnished with fried shallots and the remaining mint and sesame seeds.

  • 5.

    Season to taste.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 214kj
  • Fat Total 9g
  • Saturated Fat 1g
  • Protein 10g
  • Carbohydrate 22g
  • Sugar 12g
  • Sodium 384mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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