Prawn, green mango and bean shoot salad

500g cooked tiger prawns, shelled and deveined

½ burpless cucumber, cut into thin strips

2 large handfuls bean shoots

1 handful mint leaves, roughly torn

1 handful coriander leaves

1 large green mango, peeled and finely shredded or grated

3 red chillies, de-seeded

1 shallot, peeled

2 coriander roots

1 garlic clove, peeled

2 tbsp fish sauce

2 tbsp lime juice

1 tsp palm sugar


To make the dressing, combine the chillies, shallot, coriander roots, garlic, fish sauce, lime juice and palm sugar in a food processor and blend until smooth. Adjust the seasoning if necessary with lime juice, fish sauce and palm sugar. The flavour should be sour, salty and slightly hot.

In a large bowl, combine the remaining ingredients and toss with the dressing. Serve immediately.

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