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Prawn and mango noodle salad

Chef Wan from Market Kitchen
Chef Wan’s traditional Malaysian salad – known as a kerabu – is a taste-tingling combination of sweet, spicy, hot and sour flavours

Prawn and mango noodle salad

Method

1. For the finely pounded paste: put all the ingredients into a mortar and grind with the pestle until they form a fine paste. Alternatively, process all the ingredients in a food processor until finely ground.

2. Peel the prawns and blanch briefly in a saucepan of boiling water until they just change colour. Refresh under cold water and drain well.

3. Pour boiling water over the glass noodles and soak until softened and translucent. Run under cold water for 3 minutes to remove any excess starch. Drain well.

4. In a large bowl, combine the prawns, noodles, finely pounded paste, mango, herbs, fried shallots, nam pla and lime juice and mix well. Season to taste with salt and a pinch of sugar. Add more lime juice to taste.

5. To serve, line a serving dish with salad greens, put the prawn and mango mixture on top and garnish with ground peanuts.

Cook’s note: Nam pla is a thin, brown, salty, fermented fish sauce, available from Asian markets or from the Asian section of supermarkets.

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Serves: 4

Prep: 20 min
Cook: 20 min

Ingredients
500g freshwater Prawns
200g glass noodles
2 mangoes, 1 ripe, 1 unripe, peeled and finely sliced
2 kaffir lime leaves, finely sliced
15g chopped coriander leaves
2 tbsp chopped mint leaves
55g crisp fried Shallots
60ml nam pla (Thai fish sauce), see Cook’s note below
1 limes, juice only
1 pinch Sugar
salad greens, to serve
85g Peanuts, roasted and ground, to garnish

For the paste

6 red chillies
225g dried shrimp, soaked in hot water and drained
2 tbsp shrimp paste, toasted
3 garlic cloves, peeled
3 tbsp grated Palm sugar
2 Tomatoes, chopped