Vietnamese Mango and Prawn Salad

This summer, Vietnamese Mango and Prawn Salad ought to be the best salad that you are going to munch on! Read its recipe, hurry! This summer, Vietnamese Mango and Prawn Salad ought to be the best salad that you are going to munch on! Read its recipe, hurry!
Mango is a limited edition fruit. It is exclusive as it just arrives for a couple months of summer and then we have to wait for an entire year to relish it. Every year, I line up mango-ish recipes of various cuisines so that everyone of us can enjoy some of the best dishes made using the king of fruits.
Having tried many Indian recipes using mangoes, my attention was caught by some eclectic dishes of Vietnamese cuisine. I read about Vietnamese Mango and Prawn Salad the other day and thought of giving it a try all by myself.
Having eaten Vietnamese dishes on several occasions, I knew that Vietnamese cuisine serves some of the healthiest and balanced dishes of the world. With a stipulated use of oil or dairy products, Vietnamese dishes majorly uses fresh ingredients such as mint, coriander et al.
So, while preparing Vietnamese Mango and Prawn Salad, I kept the same principles of Vietnamese cuisine in mind. I subtlely sauteed prawns in butter in order to cook them and then tossed these pleasantly buttery prawns along with fresh mango juliennes, bell peppers, onions, sprouts, coriander, and mint.
Finally, when the dressing of various sauces and vinegar was poured, Vietnamese Mango and Prawn Salad got more scrumptious. Moreover, the garnish of red chillies and roasted peanuts just worked as a cherry on the top.
This summer, Vietnamese Mango and Prawn Salad ought to be the best salad that you are going to munch on. Without any delay, note down the simplest recipe for preparing Vietnamese Mango and Prawn Salad, there you go:

Vietnamese Mango and Prawn Salad Recipe

Vietnamese Mango and Prawn Salad

This summer, Vietnamese Mango and Prawn Salad ought to be the best salad that you are going to munch on! Read its recipe, hurry!
 Course Salad
 Cuisine Vietnamese
 Prep Time 10 minutes
 Cook Time 10 minutes
 Total Time 20 minutes
 Servings  people
 Calories 88 kcal
 Author Neha Mathur
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Ingredients

  • 2 cups Raw mango Use the slightly Sweet and Sour Variety
  • 8-10 Prawns
  • 1 tsp Butter
  • 1/4 cup Red bell pepper
  • 1/4 cup Yellow bell pepper
  • 2 tbsp Red onion
  • 2 tbsp Fresh coriander
  • 2 tbsp Fresh mint
  • 2 tbsp Lemon juice
  • 2 tsp Fish sauce
  • 2 tsp Rice wine vinegar
  • 1 tsp Dark soy sauce
  • 2 tsp Brown sugar
  • 1/2 tsp Red chilli Chopped
  • 2 tbsp Roasted peanuts - 2 tbsp Crushed

Instructions

  1. Wash the mango and peel it.
  2. Cut it into thin juliennes.
  3. Wash the prawns and cook them in a tsp of butter for 2-3 minutes.
  4. Add julienned mango, prawns, red bell pepper, yellow bell pepper, bean sprouts, onion, coriander and mint in a bowl.
  5. Add lemon juice, fish sauce, rice wine vinegar, dark soy sauce and brown sugar in another bowl and mix well.
  6. Pour the dressing over the salad and mix well.
  7. Garnish with red chillies and crushed roasted peanuts.
Nutrition Facts
Vietnamese Mango and Prawn Salad
Amount Per Serving
Calories 88Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 32mg11%
Sodium 424mg18%
Potassium 187mg5%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 1280IU26%
Vitamin C 63.9mg77%
Calcium 26mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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