Waitrose and Partners
Thai-style mango, basil & prawn salad

Thai-style mango, basil & prawn salad

This bright salad packs a punch of heat, tempered by sweet mango, salty fish sauce and fragrant Thai basil.

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Gluten free
  • Serves2
  • CourseLunch
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

Ingredients

  • 50g roasted peanuts
  • 2 red Thai chillies
  • 25g piece ginger, peeled
  • 1 clove/s garlic, crushed
  • 1 tbsp nam pla fish sauce
  • 1 tbsp light brown soft sugar
  • 2 unwaxed limes
  • 20g pack Thai basil
  • 150g pack cooked extra large king prawns
  • 1 perfectly ripe large mango
  • 150g pack speciality radish, thinly sliced
  • 2 tbsp Cooks’ Ingredients Crispy Fried Onions, to serve (optional)

Method

  1. Toast the peanuts in a small frying pan for a few minutes, stirring often, until lightly golden. Cool, then roughly chop.

  2. Meanwhile, deseed and thinly slice the chillies. Finely chop the ginger and combine in a large bowl with the garlic, fish sauce and sugar. Add the zest of 1 lime and the juice of both and mix well. Finely chop the basil stems (reserve the leaves) and stir through.

  3. Halve the prawns lengthways, if liked, and peel, stone and thinly slice the mango. Add the prawns, mango, radish, basil leaves, torn, and half the peanuts to the dressing. Gently toss together to coat.

  4. Serve immediately, scattered with the remaining peanuts and a sprinkle of crispy onions, if using.

Cook’s tip

Toss cooked rice noodles through the salad for a more substantial meal. The dressing can be made up to a day in advance and stored in a sealed container in the fridge. 

Nutritional

Typical values per serving (excluding crispy onions) when made using specific products in recipe

Energy

1,579kJ/ 376kcals

Fat

13.4g

Saturated Fat

2.5g

Carbohydrates

36.7g

Sugars

33.3g

Fibre

9g

Protein

22.8g

Salt

3.6g

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