Nuoc Cham Marinated Prawns with Green Mango Salad

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18 large green Australian prawns, peeled with tails on
Fresh lime and lemon chilli salt to serve
Green mango salad
1 small green mango, julienned
1 Lebanese cucumber, sliced
200g green beans, blanched and cut into batons
250g punnet cherry tomatoes, halved
4 spring onions, finely shredded
½ cup fresh mint leaves
½ cup fresh coriander
½ cup Thai basil (purple leaves if possible)
¼ cup roasted peanuts, roughly chopped

Nuoc Cham Marinade
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon grated palm sugar or brown sugar
1 long red chilli, seeds removed, finely chopped

To make the Nuoc Cham: Place the fish sauce, lime juice, sugar and chilli in a bowl and mix until well combined and sugar has dissolved.
Place the prawns in a bowl and pour over 3 tablespoons of chilli dressing allow to marinate for 30 minutes in the fridge.
Place the mango, cucumber, beans, tomato, spring onion, herbs and peanuts in a bowl, drizzle with a little dressing and toss gently to combine.
Preheat a barbecue or char grill over high heat. Thread prawns lengthwise on skewers and grill for 1 minute each side or until charred. Serve with mango salad.
Prep Time: 20 mins
Chill Time: 30 mins
Cook Time: 2 mins
Serves: 4

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