KAYLEIGH HEYDON’S PRAWN AND GREEN MANGO SALAD

This dish gives Kayleigh ‘big Summer energy’.

After discovering some green mangoes at the Preston Market, Kayleigh spoke to the seller and got some ideas for a dish that she felt would become her Summer party dish. Think: crunchy, fresh and vibrant. It hits all the flavour points and is easy, yet tastes complex.

Hip tips:

• don’t fry the prawns (buy them cooked or cook them gently yourself)

• this dish is all about texture, especially the crunch

• put the dressing on at the last minute so it doesn’t go soggy

• drink it with a trashy mango puree bellini

gobble up Kayleigh's interview here

*

gobble up Kayleigh's interview here *

ingredients

700g peeled prawns

2 Lebanese cucumbers

1 green mango

2 cups white cabbage

Bunch of mint + coriander

1/2 cup roasted peanuts

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(For the dressing)

1-2 birds eye chillies, diced

2 garlic cloves, crushed

3 tbsp caster sugar

3 tbsp white wine vinegar

4 tbsp fish sauce

80ml hot water

method

1. Peel mango and julienne, along with cucumbers. Shred cabbage finely. Chop nuts roughly. Chop all herbs roughly. Add everything to large salad bowl.

2. Put peeled prawns in a pan with oil and cook through. Do not fry. Remove from heat, place on chopping board and roughly chop.

3. Dump all dressing ingredients into a blender and whizz. Combine all elements, toss well and serve immediately.

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