Lunch

Thai Prawn and Mango Salad with Peanuts

Name: Thai Prawn and Mango Salad with Peanuts
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 150 g Cooked prawns, peeled; 100 g Mango; 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

Prawns and firm mango over little gem in a fish sauce, lime and chilli dressing, with crushed peanuts and herbs. 37 g of protein for 337 kcal.

Calories: 337kcal
Protein: 37g
Fat: 9g
Carbs: 26g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Fish
Crustaceans
Peanuts

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Thai Prawn and Mango Salad with Peanuts, plated and ready to serve. — The finished recipe. Thai Prawn and Mango Salad with Peanuts

Ingredients 1 to 6 for thai prawn and mango salad with peanuts arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 12 for thai prawn and mango salad with peanuts arranged separately on a dark worktop. — Ingredients 7 to 12. 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

Thai Prawn and Mango Salad with Peanuts, preparation step 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. — Step 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.

Thai Prawn and Mango Salad with Peanuts, preparation step 2: Cut the mango into strips, the cucumber into half moons and the onion as thinly as you can. — Step 2. Cut the mango into strips, the cucumber into half moons and the onion as thinly as you can.

Thai Prawn and Mango Salad with Peanuts, preparation step 3: Toss the prawns, mango, cucumber and onion in the dressing. — Step 3. Toss the prawns, mango, cucumber and onion in the dressing.

The finished thai prawn and mango salad with peanuts. — Step 4. Pile it onto the leaves and finish with the herbs and the peanuts, crushed under the flat of a knife.

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Ingredients

Cooked prawns, peeled150 g
Cooked weight, as sold chilled.
Mango100 g
Underripe and still firm is better here than a ripe one that has gone to pulp. Flesh only.
Cucumber100 g
Little gem lettuce80 g
Red onion30 g
Peanuts, roasted unsalted15 g
Fish sauce2 tsp, about 10 g
Sugar1 tsp, about 4 g
Lime juiceJuice of a lime
Fresh red chilliOne red chilli, finely chopped
Fresh mintA handful
Fresh corianderA handful

Method

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.
Cut the mango into strips, the cucumber into half moons and the onion as thinly as you can.
Toss the prawns, mango, cucumber and onion in the dressing.
Pile it onto the leaves and finish with the herbs and the peanuts, crushed under the flat of a knife.

Worth knowing

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.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.