Prawn & Mango Salad

Name: Prawn & Mango Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Ingredients: 250g, peeled Prawns; 1 mango, sliced (200g) Mango; 1 head, torn (120g) Romaine Lettuce; 2 limes, juiced (20g) Lime; a large handful (15g) Coriander; 1 tbsp (15g) Fish Sauce

Recipes · Lunch · Recipe, Typed Supps

Sweet, sour, hot and salty in one bowl — the four notes a Thai salad is built on.

Allergens and patterns

Contains crustaceans, fish. Fits: Pescatarian, Gluten-free.

Ingredients

250g, peeled Prawns — Very high protein, very low fat, and they cook in about ninety seconds a side. Any longer and they turn to rubber.
1 mango, sliced (200g) Mango — The sweet note. Slightly underripe is better here — it holds its shape.
1 head, torn (120g) Romaine Lettuce — A leaf sturdy enough to hold dressing without wilting.
2 limes, juiced (20g) Lime — The sour note, and the acid that makes everything else taste louder.
a large handful (15g) Coriander — You either love it or you have the gene. If it is the latter, use mint.
1 tbsp (15g) Fish Sauce — The salty note. It smells alarming and tastes like the missing piece.

Nutrition per serving

Calories: 146.5 kcal
Protein: 18.5g
Carbohydrate: 15.1g
of which sugars: 13.4g
Fat: 1g
of which saturated: 0.2g
Fibre: 3.1g
Sodium: 1263.8mg

Method

Whisk the lime juice, fish sauce and a pinch of sugar into a dressing.
Sear the prawns for a minute a side and no more.
Toss everything through the dressing and finish with the coriander.