FOOD

Light up the Christmas table with this Vietnamese Prawn, Mango and Coconut Salad

Looking for a prawn salad with a twist for your festive feast? Go no further!
8
35M

Tip: We used Calypso mangoes as they hold their shape once cut. Fried shallots are available in the Asian section of supermarkets. Dressing can be made up to one day ahead. Coconut mixture can be made up to 12 hours ahead. Store in an airtight container.

Ingredients

DRESSING

Method

1.

To make dressing, whisk all ingredients in a jug until combined. Cover. Refrigerate.

2.

Soak noodles in boiling water for about 2 minutes, or until just tender. Drain. Rinse under cold water. Drain well. Using kitchen scissors, cut noodles into shorter lengths.

3.

Combine coconut, nuts and shallots in a small bowl. Cover. Set aside.

4.

Peel pineapple and cut away core. Thinly slice pineapple.

5.

Cut away cheeks from mangoes, either side of stone. Peel mangoes. Cut into thin slices. 

6.

Layer cos, noodles, herbs, pineapple, prawns and mangoes in a large, shallow serving bowl. Cover. Refrigerate for up to 2 hours. 

7.

Just before serving, drizzle ½ cup dressing over salad. Garnish with coconut mixture. Serve with remaining dressing.

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