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Vietnamese Style Prawn and Mango Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 62 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Boiling/Steaming
  • Cuisine: Vietnamese
  • Diet: Gluten Free

Description

A vibrant and refreshing Vietnamese style prawn and mango salad featuring tender boiled prawns, sweet ripe mango, crisp vegetables, and fresh herbs, all tossed in a tangy lime and fish sauce dressing. Perfect as a light lunch or appetizer that combines sweet, sour, and savory flavors with a hint of spice.

Ingredients

Salad Ingredients

  • 300 grams fresh prawns, peeled and deveined
  • 1 large ripe mango, peeled and julienned
  • 1 medium cucumber, thinly sliced
  • 2 carrots, julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup fresh herbs (mint, cilantro, and basil)

Dressing

  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 teaspoon chili flakes (optional)
  • Salt and pepper to taste

Instructions

  1. Cook the Prawns: Boil or steam the prawns for about 2-3 minutes until they turn pink and are cooked through. Drain them well and set aside to cool.
  2. Make the Dressing: In a small bowl, combine lime juice, fish sauce, sugar, and chili flakes if using. Stir until the sugar fully dissolves and the dressing is well blended.
  3. Combine Ingredients: In a large mixing bowl, add the cooled cooked prawns, julienned mango, thinly sliced cucumber, julienned carrots, sliced red bell pepper, and fresh herbs.
  4. Dress the Salad: Drizzle the prepared dressing over the salad ingredients and toss gently to combine, ensuring all components are evenly coated with the dressing.
  5. Season: Taste the salad and add salt and pepper as needed for your preferred flavor balance.
  6. Chill: Let the salad rest for at least 5 minutes to allow the flavors to meld together. Optionally, refrigerate before serving for a cooler salad.
  7. Serve: Transfer the salad to a serving dish or individual bowls and garnish with extra fresh herbs if desired. Enjoy the fresh, vibrant flavors immediately.

Notes

  • To save time, use pre-cooked or thawed frozen prawns, but adjust seasoning accordingly.
  • If you prefer less spice, omit the chili flakes from the dressing.
  • For extra crunch, you can add crushed roasted peanuts as a garnish.
  • This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
  • Ensure prawns are fully cooked to avoid any foodborne illnesses.

Find it online: https://slsrecipes.com/vietnamese-style-prawn-and-mango-salad-recipe-2/