Green Mango Salad with Lemon Grass Garlic Prawns

Green Mango Salad with Lemon Grass Garlic Prawns 

Nuoc mam cham

Dressing (Nuoc mam cham)

1½ teaspoon raw sugar

¼ cup water or coconut water

2 tablespoons Thai or Vietnamese fish sauce

1 tablespoon rice wine vinegar

1½ tablespoon lime or lemon juice

1 - 3 chilies (diced)

2 cloves garlic (diced)

Mix all ingredients in jar and shake; let sit for 20 minutes. 

Julienne shredder

Prawns

raw prawns (with or without shell)

3 kaffir lime leaves

juice of 1 lime
1 clove garlic

chili flakes

lemon grass stalks (for skewers)

Place prawns in dish; add lemon juice, chili flakes, minced garlic and chopped kaffir lime leaves. Marinate for 30 minutes. Peel off a few layers of the outside of lemon grass and cut thin end into point; skewer prawns onto lemon grass. Barbecue.

Green mango

Green Mango Salad

2 green mangoes (green papaya can also be used)

2 large carrots

3 shallots

1 bunch Thai basil

1 bunch mint

Peel mangoes and carrots with a potato peeler.  Julienne mangoes and carrots. (Use a julienne shredder - you can find these at most cooking shops or Asian grocery stores.) Thinly slice shallots. Roughly chop basil and mint. Place all in a bowl and dress when ready to serve.