Ingredients Jump to Instructions ↓

  1. 2 tbsp lime juice

  2. 1 small red chilli , seeded and finely chopped

  3. 2 tbsp fish sauce

  4. 1 tbsp light muscovado sugar

  5. 3 shallots , finely sliced

  6. 85g roasted salted peanuts , finely chopped

  7. 2 green mangoes or 3 Granny Smith apples

  8. 2 tbsp chopped mint

  9. 1 tbsp sunflower oil

  10. 200g pack raw shell-on headless prawns , peeled but with tail on (or, if you use ready peeled prawns, you need 175g/6oz)

  11. 2 little gem lettuces

  12. 2 spring onions , shredded

Instructions Jump to Ingredients ↑

  1. Mix together the lime juice, chilli, fish sauce and sugar in a large bowl. Add the shallots and three quarters of the peanuts and mix well. Cover and set aside for up to 4 hours.

  2. Peel and coarsely grate the mango or apple, and stir into the mixture along with the mint. Heat the oil in a frying pan or wok, add the prawns and stir fry quickly until evenly pink - about 2 minutes.

  3. Scatter the lettuce leaves on a serving plate and spoon the salad mixture in the centre. Surround with the prawns and scatter over the remaining peanuts and spring onions.


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