GREEN MANGO SALAD

Also known as Vietnamese mint, polygonum leaves impart an intense and inimitable
aroma that uniquely brings out the flavour of prawns.

Cut top off each mango with
a knife before removing
green skin with a standard
kitchen peeler.

Combine all dressing
ingredients in a small
mixing bowl.

Polygonum leaves are
strong tasting, so be careful
not to drown the flavours
of the other ingredients in
the dish when garnishing.

INGREDIENTS

Green mangoes

Prawns (shrimps)

Polygonum (laksa) leaves

Skinned peanuts
Prawn (shrimp) crackers

DRESSING (COMBINED)

Chilli sauce
Sugar
Light soy sauce

DIPPING SAUCE (COMBINED)

Fish sauce
Coconut juice
Sugar
Vinegar
Garlic
Red chilli (optional)

METHOD

▪ In a large bowl, toss green mango shreds in combined dressing
ingredients. Do not squeeze mango shreds or crispness will be lost.
Adjust to taste with some sugar if mango is too sour.

▪ Transfer salad to a serving plate, then arrange cooked, peeled prawns
on top.

▪ Garnish with chopped polygonum leaves and pounded peanuts.

▪ Serve salad with prawn crackers and dipping sauce.

1 kg (2 lb 3 oz), peeled, seeds discarded and
flesh julienned
300 g (11 oz), barbecued or grilled and
peeled but with tails intact
20 g (⅔ oz), stalks discarded and leaves
coarsely chopped
50 g (1⅔ oz), roasted and coarsely pounded
20, deep-fried

4 Tbsp
3 Tbsp or more to taste
2 Tbsp

1 Tbsp
2 Tbsp, or boiled water
1 tsp
1 Tbsp, or lemon juice
1 clove, peeled and minced
1 or to taste, minced

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