Serves 4
Ingredients
1 bag of cooked, peeled prawns
1 large ripe mango, diced
4 shallots, finely sliced
chopped mint leaves
chopped coriander leaves
100g toasted chopped cashews (unsalted)
Fish sauce (no sugar added)
Dressing
125ml. rice vinegar
crushed clove of garlic
1 small dried red chilli, crushed
juice of a large lime
fish sauce to taste
Preparation method
1. Bring the vinegar to the boil. Remove from the heat, add garlic and chilli and leave to cool.
2. Add lime juice, and a few drops of fish sauce to taste.
3. Dry Fry shallots until brown and crispy, being careful not to let them burn. Leave to cool.
4. Combine the prawns, mango and herbs and toss with the dressing.
5. Put into small serving dishes and scatter the cashews and shallots over the top.