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Vietnamese Green Mango Salad with Prawn (BBC Masterchef Quarterfinalist)

Vietnamese Green Mango Salad This week I’m starting off with a refreshing, easy to make dish, the classic Green Mango Salad with prawns. This Vietnamese salad is a perfect summer recipe and a great introduction to Vietnamese Food. If you’re looking for summer meal ideas, this is definitely one to try! I like mine with herbs (coriander, mint, Thai basil), lightly tossed in a fish sauce dressing (heavy on lime and chilli) then topped with prawns, crushed peanuts, and fried onions for a little crunch also served with Thai prawn crackers. Perfect for a lunchtime treat! In my recipe, for the Vietnamese Dressing, (you don’t have to !) I’ve gone with Louisa’s honey which is a small family run business, with a fantastic emphasis on environmental sustainability and matchless quality - the first time I tried this was the first time I realised I’d never tried proper honey before! I love these small independent producers, their passion, care, belief and dedication to bringing these amazing products to market is really heartwarming - I'm not being paid to promote it either, I just really like it! #greenmangosalad #vietnamesesalad #vietnamesefood #vietnamesecuisine #vietnameserecipes #mangosalad #summerrecipes #summermealideas #vietnamesedressing #louisashoney #goixoai #purehoney #masterchef #bbcmasterchef Louisa’s Honey: Website: https://louisas-honey.com/ Instagram:   / louisas_honey   FREE NEWSLETTER FOR THIS RECIPE AND OTHERS https://thuyhoang.substack.com/ WEBSITE https://www.thuycooks.com INSTAGRAM @thuycooks   / thuycooks   How to make the Vietnamese Mango Salad with Prawns Serves 2, or 4 as starters. The recipe can also be found here, if it's easier to read! https://thuyhoang.substack.com/p/viet... INGREDIENTS For the Vietnamese green mango salad: 2 medium green, hard mangoes 150g of cooked and peeled large king prawns Small handful of chopped mixed herbs like coriander, mint and Thai basil (choose the herbs you like) For the Vietnamese dressing: 1 garlic clove 1 red bird’s eye chilli (use less and remove the seeds if you prefer less heat) 3 tbsp of caster sugar or 1tbsp of good-quality honey 4 tbsp of fish sauce Juice of one lime To serve: 1 tbsp crushed roasted peanuts (optional) 1 tbsp shop-bought crispy fried shallots Prawn crackers (optional) METHOD Peel the mangoes and then use a julienne peeler (or knife) to cut the mango into thin strips. Grind the garlic, chilli, and sugar in a pestle and mortar (or blitz in a small food processor/chopper, or finely chop). Place in a bowl then add the fish sauce, lime juice and give a good stir. Adjust to your taste. When you are ready to serve, in a large bowl, add the chopped mixed herbs to the shredded mango, add about four tablespoons of the dressing and lightly toss. Taste and add more dressing if needed. Divide on serving plates. Place the prawns on the salad, top with crushed peanuts and fried crispy shallots, and serve immediately. TIP I use Louisa’s Honey, either lime or coriander flavour, in my dressing as the quality is simply superb (www.louisas-honey.com). My mother and aunts serve their salads with prawn crackers so I like to fry a handful to accompany this dish. However, this is optional. I prefer Thai prawn crackers for their strong flavour. To make the prawn crackers, heat oil in a small saucepan to 180C. Deep fry three dried discs in the oil and remove once they puff up. Drain the prawn crackers on paper towels. Once shredded, the mango will keep in the fridge undressed for about a day. The salad is best eaten on the day to retain the mango’s freshness and texture. Timings for the Vietnamese Green Mango Salad with Prawns: 00:00 Thuy Cooks! 00:16 What to look for in a salad mango 00:27 Peel the mango 00:40 Use a julienne peeler to shred the mango 01:05 Herbs to use - a decent handful of mint, coriander and thai basil 01:15 Thinly slice the herbs 01:30 Add the chopped herbs into the salad and stir through 01:42 Moving on to the dressing, 1 clove of garlic, 1 chilli, 1 lime, fish sauce and honey 02:10 Put the garlic and chilli into a pestle and mortar and pound to a paste 02:36 Add the juice of 1 lime to the mix and 1 tablespoon of honey 03:09 Add four tablespoons of fish sauce 03:23 Carefully fry off some Thai prawn crackers in a pan of oil 03:47 Grab a pack of cooked prawns from the fridge and start to assemble 04:03 Once you’ve spooned out the salad, add the prawns and just before serving , the dressing. 04:13 Top with crushed peanuts and fried shallots 04:20 Add the prawn crackers to the side of the bowl 04:40 Subscribe to Thuy Cooks!!