Try this delicious prawn and green mango salad, the perfect summer recipe for your table.
Peel and devein the prawns, leaving the tails in tact.
For the dressing combine the fish sauce, chilli, vinegar and lime juice into a bowl.
Use a microplane to grate over the garlic, ginger and palm sugar. Whisk together and set aside.
Use a juilienne peeler to peel the mango into thin strips. Alternatively use a coarse grater.
Prep the remaining salad ingredients and herbs and place in a bowl with the prawns.
Add half the dressing and toss to combine. Serve on plates and top with extra dressing.
Nutritional analysis per serving (4 servings)
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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