Prawn Salad With Carrot, Mango, Banana Blossom & Hot Mint (Gio)

Ingredients for 4

300g king prawns
300g julienne carrots
100g julienne unriped mango
3 shallots sliced
1 tbs cider vinegar
50g banana blossom (optional)
50g hot mint (rau ram)- de-stalked
coriander for garnish
sliced chilli for garnish

Sauce/ Dressing
2 tbs cider vinegar
2 tbs sugar
2 tbs premium quality fish sauce
1 x clove minced finely chopped
1 x birdseye chilli finely chopped
2 heap tbs crushed peanuts

Method
Poach the prawns in boiling salted water and peel when cooked (about a minute).
Prep the salad ingredients. Pickle the shallots with a table spoon of cider vinegar, sugar and pepper and mix the sauce ingredients together. Toss the carrot, mango and banana blossom together with the dressing, then coarsely cut the hot mint into the mixture and add the prawns.

Serve immediately with crushed peanuts and coriander on prawn crackers. Also great in baguettes. You can also use chicken or squid instead of prawns and use sweet basil, mint or coriander instead of hot mint.

TIP: Make sure all your ingredients are dry, for example, do not put the carrots through a blender as it becomes soggy.

  • Loving the sound of this – just perfect to add a bit of vim and vigour to the damp autumn we’re experiencing.

    One of the things I really love about Vietnamese style salads (and Thai and Turkish come to think of it) is the use of ground nuts. They add texture and depth. Have you ever done it with roasted peanuts?

  • That’s food!