The finished recipe. Thai Prawn and Mango Salad with PeanutsIngredients 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 unsaltedIngredients 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 corianderStep 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 2. Cut the mango into strips, the cucumber into half moons and the onion as thinly as you can.Step 3. Toss the prawns, mango, cucumber and onion in the dressing.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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