Thai prawn salad

I know, it's the second salad that uses mango in only one week. The temptation is too strong as mango is such a versatile fruit you can use in any dish, from soups to roasts. It works brilliantly with thai flavours as you're about to find out.


Thai prawn salad for two
14 cooked prawns
bag of mixed salad leaves
1 mango (better unripe)
1 small cucumber
1 red onion
fresh herbs (mint, coriander, thai basil)
toasted peanuts

Dressing
2 tbsp lime juice
1 tbsp vegetable oil
1 tsp brown sugar
1 tbsp fish sauce (or soy sauce)
1 tbsp grated ginger
few drops of sesame oil
2 red chilis, finely cut

Mix the ingredients for the dressing in a small bowl. Place the prawns in the sauce to infuse with flavour while you prepare the salad.

Peel and cut the mango in thin slices. Using a vegetable peeler, cut the cucumber on its lenght in thin ribbons. Slice the onion. Chop the herbs. Mix everything with the salad leaves.

Arrange the prawns on top of the salad, pour the dressing and sprinkle with chopped peanuts.

Have a good time.


If you were wondering about the flowers: they come from my campanula portenschlagiana which is finally blooming. I'm so glad I can at last use its adorable (and edible!) flowers. Probably in two weeks time the first nasturtiums will open as well. Oh joy!


If you're thinking about using flowers in your kitchen, it's a good idea to check carefully if you are in a possesion of an edible variant. Avoid plants that grow on the side of the road and plants that were sprayed with chemicals. Unfortunately, it's the case with most plants from flower shops. But not all is lost: wait for them to bloom next year.

This recipe makes 0.3kilos/person of pure goodness.