Mango & Prawn Summer Salad

When I was home in Toronto last northern summer, my Mom made this mango prawn salad for a family potluck. We teased her, just a little, because she usually treads a well worn path in the kitchen and this was the most exotic dish I'd ever seen her cook. Or toss. Dress? Whatever.

No points for guessing that by the end of the evening the joke was on me. Her salad was triumphant - zesty and delicious - and everyone said so. When she came to Australia for our New Year's holiday in Byron Bay we bought mangoes by the side of the road and back at our beach house I had her show me how it's done. Enjoy!

Mango Prawn Summer Salad Recipe

Ingredients:

2 firm mangoes
1/4 cup dry shredded unsweetend coconut (the kind you use for baking)
2 cups bean sprouts
1/2 cup chopped fresh coriander
3-4 spring onions, sliced
a handful of cashews, left whole or roughly chopped
1/3 cup fresh basil
Optional: 1 cup cooked shrimp (or chicken or fried tofu if vegetarian/vegan) cut into small cubes
Optional: 1 fresh-cut red chili

Salad Dressing:

3 Tbsp. fish sauce, OR 4 Tbsp.soy sauce if vegetarian/vegan
1/4 cup freshly-squeezed lime juice
2 Tbsp. brown sugar or honey
1-2 tsp. Thai chili sauce, OR substitute 1/3 to 1/2 tsp. dried crushed chili (chili flakes)

Directions

1. Place the coconut in a frying pan (without oil) and "dry-fry" it for 2-3 minutes over medium heat until the shreds turns a light golden-brown. They'll smell amazing. Set the coconut aside in a bowl to cool.

2. Mix together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy and salty, but more sweet than sour. Set aside.

3. Using a sharp pairing knife, peel the skin from your mangoes.

4. If your mangos are very firm, grate them into a bowl. If they're too soft for this, cut them up into fine strips.

5. Add the bean sprouts, coriander, spring onions, cooked chicken, shrimp or tofu (if using), the fresh-cut chili, plus half the toasted coconut. Toss well to combine.

6. Add the dressing and toss again. Do a taste-test. Add more fish sauce or soy sauce instead of salt. If you prefer it sweeter, add a little more sugar (honey works too). If you prefer more spice, add more chilli sauce. If it's too salty or sweet, add more lime juice.

7. Place on a serving platter. Sprinkle the nuts over top, plus the basil, and remaining toasted coconut. Enjoy!