A fresh, summery salad. Light, also filling – dare I say the perfect meal?
Tip : make the dressing and fully toss the salad before you adjust the seasoning. It tastes very fish saucey alone but in the context of fresh crunchy vegetables, sweet mangoes and toasted peanuts it makes sense.
The amounts given below are for one salad, multiply up accordingly.
4 tbsp maple syrup
4 tbsp fish sauce
2 tsp rice wine vinegar
juice of two limes
2 small carrots
1 cheek of a mango
zest of the 2 limes for dressing
generous handful of toasted, crushed peanuts
10g each of fresh mint, coriander and Thai basil
fresh red chillies, to garnish
rice noodles – approx 80g per serving.
3 -4 large Tiger prawns
Dressing. Put all the ingredients together in a bowl and whisk. Set aside.
Noodles. Soak the noodles in freshly boiled water for 2-3 minutes, until cooked. Drain and cool under a tap of running cold water to prevent overcooking. Set aside.
Veg. Use a vegetable peeler to shave the carrots and cucumbers into ribbons. Place in a bowl of ice water so they stay crisp and crunchy. Pick the herbs and set aside.
Mango. Slice the mango into 5mm slices, and zest the lime over them.
Salt and Pepper Shrimp. Drizzle some olive oil over the prawns and season with salt and pepper. Fry for about a minute on each side, until bright pink.
Plate. I like to arrange the noodles on one half of the plate, the vegetables and herbs on the other and scatter the peanuts on top, and the prawns and mango in the middle. Drizzle dressing generously over everything.