Thai Prawn and Mango Salad with Peanuts
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
No oil in this dressing. Thai salad dressings are fish sauce, lime, sugar and chilli, and the fat in the bowl is the peanuts, which are weighed.
Cooked prawns are 20 g of protein per 100 g at under 1 g of fat, so the whole plate lands at 337 kcal.

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