Thai prawn and green mango salad

Thai prawn and green mango salad with prawn crackers and soft egg.
Thai prawn and green mango salad with prawn crackers and soft egg. Photo: William Meppem

As the weather warms up, this hot, sweet and sour salad is an intense palate-enlivener. Serve as a starter, or as an appetiser with drinks.


10 small-medium green prawn cutlets

1 tbsp coconut oil

salt flakes

1 large green mango, peeled and julienned

½ continental cucumber, peeled, deseeded and diced

1 red shallot, finely sliced

2 long red chillies, julienned

½ bunch coriander, leaves roughly shredded

8 large prawn crackers*, cooked per packet instructions

2 soft-boiled eggs, halved

For the dressing

4cm piece of ginger, peeled and julienned

2 garlic cloves, peeled

3 coriander roots, scraped and cleaned

½ bird's-eye chilli

1 tbsp fried shallots*

1 tbsp fried garlic*

1½ tbsp grated palm sugar

1 tbsp tamarind puree

2 tsp fish sauce

½ tsp shrimp paste

½ lime, juiced

*Available at supermarkets and Asian grocers.


1. For the dressing, pound the ginger, garlic cloves, coriander roots and birds-eye chilli in a mortar to make a paste. Add the fried shallots and fried garlic, mixing to combine. Add the palm sugar, tamarind and fish sauce and mix well with a spoon before pounding in the shrimp paste and stirring in the lime juice.

2. Heat the coconut oil in a wok or large frying pan over a high heat. Add the prawns, season with salt and stir-fry until just cooked (about 2-3 minutes). Remove from the pan and slice into 1cm rounds.

3. Add the prawn, mango, cucumber, shallot, chilli and coriander to a large bowl and combine. Scrape in the dressing and combine well.

4. Pile the prawn salad onto a serving plate and arrange the egg halves and prawn crackers on the side.