Thai Prawn and Mango Salad with Peanuts

Make thai prawn and mango salad with peanuts, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Cooked prawns, peeled (Cooked weight, as sold chilled.)
100 g Mango (Underripe and still firm is better here than a ripe one that has gone to pulp. Flesh only.)
100 g Cucumber
80 g Little gem lettuce
30 g Red onion
15 g Peanuts, roasted unsalted
2 tsp, about 10 g Fish sauce
1 tsp, about 4 g Sugar
Juice of a lime Lime juice
One red chilli, finely chopped Fresh red chilli
A handful Fresh mint
A handful Fresh coriander
Ingredient notes on the recipe page.

METHOD
1. Stir the fish sauce, lime, sugar and chilli together until the sugar dissolves. Taste it. It should be sharp first and salty a moment later.
2. Cut the mango into strips, the cucumber into half moons and the onion as thinly as you can.
3. Toss the prawns, mango, cucumber and onion in the dressing.
4. Pile it onto the leaves and finish with the herbs and the peanuts, crushed under the flat of a knife.

Contains fish, crustaceans and peanuts.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/thai-prawn-mango-peanut-salad

AI-generated images illustrating the recipe.

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