Why Make This Recipe
Prawn and Devilled Mango Salad is a vibrant and refreshing dish that combines the sweetness of ripe mangoes with the savory flavor of prawns. It’s perfect for a summer meal or a light lunch. The balance of flavors—from salty to sweet to spicy—makes each bite a delight. This salad is not just delicious but also packed with nutrition and can be made in under an hour.
How to Make Prawn and Devilled Mango Salad
Ingredients:
- Lime Juice: 1/2 cup, freshly squeezed (from about 4-5 juicy limes)
- Fish Sauce: 1/4 cup of high-quality fish sauce (brands like Red Boat or Three Crabs are excellent)
- Palm Sugar: 2 tablespoons, finely grated (or substitute with light brown sugar or coconut sugar)
- Garlic: 3 cloves, minced very finely
- Red Chilli: 1-2 Thai bird’s eye chillies, deseeded and minced (adjust to your heat preference)
- Fresh Ginger: 1 tablespoon, peeled and finely grated
- Raw King Prawns: 1 lb (about 500g), peeled and deveined, tails on or off as preferred
- Olive Oil: 1 tablespoon
- Garlic Powder: 1/2 teaspoon
- Smoked Paprika: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Black Pepper: 1/4 teaspoon, freshly ground
- Mangoes: 2 large, ripe but firm mangoes (like Kent, Keitt, or Honey mangoes), peeled and diced into 1-inch cubes
- Red Onion: 1/2 medium, very thinly sliced
- Cucumber: 1 large English cucumber, partially peeled in stripes, deseeded, and sliced into half-moons
- Bell Pepper: 1 red bell pepper, deseeded and thinly sliced
- Fresh Mint: 1 cup of leaves, loosely packed
- Fresh Coriander (Cilantro): 1 cup of leaves, loosely packed
- Roasted Peanuts: 1/2 cup, roughly chopped (for garnish)
- Crispy Fried Shallots: 1/4 cup (for garnish, optional but highly recommended)
Directions:
- In a medium-sized bowl, combine the freshly squeezed lime juice and grated palm sugar. Whisk vigorously until the sugar is completely dissolved.
- Add the minced garlic, minced Thai chilli, and grated ginger to the lime and sugar mixture.
- Pour in the fish sauce and whisk again to combine. Taste the dressing to ensure it’s balanced. Adjust sourness, saltiness, or heat according to your preference. Let it sit at room temperature for at least 15 minutes.
- Pat the peeled and deveined prawns dry with a paper towel to remove excess moisture.
- In a bowl, toss the prawns with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
- Heat a large skillet over medium-high heat. Add the prawns in a single layer and cook for 60-90 seconds per side until they turn pink and opaque. Avoid overcrowding the pan.
- Remove cooked prawns from the pan and set aside to cool slightly.
- In a large salad bowl, place the diced mango. Pour half of the prepared dressing over the mango and gently toss. Let it sit for 5-10 minutes.
- Add red onion, cucumber, and red bell pepper to the bowl with mango. Add most of the fresh mint and coriander, reserving some for garnish. Pour most of the remaining dressing over the salad and toss gently.
- Fold in the slightly cooled prawns and mix carefully. Transfer the salad to a serving platter, drizzle with the last bit of dressing, and garnish with roasted peanuts, remaining herbs, and crispy fried shallots.
How to Serve Prawn and Devilled Mango Salad
Serve this salad cool or at room temperature. It pairs well with grilled meats or can be enjoyed by itself as a light meal. Present it in a large bowl for sharing or divide it into individual servings.
How to Store Prawn and Devilled Mango Salad
If you have leftovers, store them in an airtight container in the refrigerator. It’s best to eat the salad within a day. The dressing can be stored separately to keep the ingredients fresh.
Tips to Make Prawn and Devilled Mango Salad
- Choose ripe but firm mangoes to maintain their shape in the salad.
- Adjust the level of spice by adding more or less chilli according to your taste.
- Prawns can be grilled or baked if you prefer a healthier cooking method.
Variation
You can add avocado or substitute prawns with grilled chicken or tofu for a vegetarian option. Feel free to mix in seasonal vegetables like diced bell peppers or shredded cabbage for added crunch.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the dressing and chop the vegetables a few hours in advance. However, it’s best to assemble the salad just before serving to keep it fresh.
2. What type of fish sauce should I use?
Choose a high-quality fish sauce for the best flavor. Brands like Red Boat or Three Crabs are recommended.
3. Can I use frozen prawns for this recipe?
Yes, but make sure to thaw and pat them dry completely before use to ensure they cook well and do not release excess moisture.