Complimentary Recipe: Prawn, Mango & Snow Pea Salad
"Traditional Vietnamese mango salads call for green mangoes, but David's French version uses semi-ripe mangoes, which are softer in texture and are on the sweeter side. Use the larger mango varieties for this recipe, not the smaller ones that you would use green." – Chef Luke Nguyen
SERVES 4-6, AS PART OF A SHARED MEAL
120g snow peas
2 tablespoons vegetable oil
¼ red onion, thinly sliced
2cm piece of ginger, peeled and thinly sliced
2 teaspoons sambal oelek
450g large prawns, peeled and deveined, tails intact
juice of 2 limes
2 x 300g semi-ripe mangoes, peeled and julienned
coriander sprigs, to garnish
2 teaspoons dijon mustard
2 teaspoons rice wine vinegar
1 tablespoon vegetable oil
Bring a saucepan of water to the boil and blanch the snow peas for 1 minute. Drain and briefly refresh in cold water, then drain again. Slice the snow peas lengthways.
To make the dressing, whisk together the mustard, vinegar and oil in a bowl. Season with salt and pepper, to taste. Toss the snow peas with the dressing in a large mixing bowl and set aside.
Heat a wok over medium heat, then add the oil and cook the onion and ginger for 3 minutes until caramelised. Add the sambal oelek and prawns and stir fry for 2 minutes, or until the prawns are just cooked. Deglaze with lime juice. Season with salt and pepper, to taste.
Add the prawns to the snow peas in the bowl, then add the mango and toss well to combine all the ingredients. Transfer to a serving platter and garnish with the coriander sprigs.