Mango Prawn Salad with Nahm Jim
Serves: 2
Ingredients
150g cooked and peeled prawns
40g unsalted roasted cashews
3 spring onions, finely sliced
150g radishes, finely sliced
1 small unripe mango, sliced into matchsticks
bunch thai basil, roughly chopped
For the Nahm Jim
1 red chilli
1 garlic clove, minced
1/2 inch ginger, peeled
juice from 1 lime
1 tbsp coconut oil
bunch coriander, including stalks
1 tsp honey
1 tap fish sauce
Lime wedges, sriracha and sesame oil, to serve
Method
- Add the prawns to a medium-sized mixing bowl.
- First, make the Nahm Jim by blitzing all the ingredients in a blender until a family fine paste forms. Add this paste to the prawns and toss everything together so the prawns are evenly coated in the paste. Set aside.
- Add the salad ingredients to a large bowl and toss everything. Top with the prawns and sprinkle over the cashews. And that's it! Dress it with some sriracha for extra spice and sesame oil to balance out the sharp and citrus notes in this salad or simply serve it as it is.
You can serve this with wholewheat noodles dressed in soy sauce as well to make it a noodle salad for a slightly more filling meal.
