Tangy green mango salad with prawns (gluten free)

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Friends who live in an inner west suburb of Sydney have a few mango trees. Every year I admired their trees and promised to make them some green mango salad. But I was never there when the mangoes were green.

This year they brought over 2 green mangoes to our house. Reportedly the husband was injured trying to catch the second mango –  the mango fell off the tree, bounced off his hands and hit him in the “privates”.

I had to make a mango salad as compensation.

The dish is very simple, mango, carrot and prawns pickled in a fish sauce, apple cider vinegar and sugar, mixed with coriander, green shallot and sesame oil and sesame seeds.

Tangy green mango salad with prawns (gluten free)

Recipe is as follows:

Ingredients

  • 1 green mango, skin peeled and julienne
  • 1 large carrot, skin peeled and julienne
  • 6-8 large green prawns, peeled and de-vained (I used wild caught Australian green prawns)
  • 1/2 cup of chopped coriander
  • 1 tbsp of green shallot, thinly sliced
  • 1/3 cup caster sugar
  • 2/3 cup apple cider vinegar
  • 2 tbsp fish sauce
  • 1 tbsp sesame seeds
  • 1 tbsp sesame oil

Method

Bring a pot of water to boil; add prawns, turn off the heat and let the prawns cooked gently; approx 3 minutes or until the prawns are cooked; take out the prawns and rinse prawns under tap water to cool.

Mix caster sugar, apple cider vinegar, fish sauce; add green mango, carrot and prawns; add sufficient water to cover the ingredients; leave it in fridge for 2-3 hours.

After 2-3 hours, drain off the liquid; mix in green shallot, coriander, sesame seeds and sesame oil; transfer to a plate to serve.

Green mango
Green mango
Ingredients - green mango and prawns salad (gluten free)
Ingredients being pickled – green mango, carrot, and prawns

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2 thoughts on “Tangy green mango salad with prawns (gluten free)

    youthfoodblog said:
    February 13, 2017 at 4:40 pm

    Colorful and tasteful! Thanks for sharing!

    Like

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