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Ingredients
Method
- 50g spicy roasted peanuts, chopped
- 2 red Thai chillies
- 25g fresh ginger
- 1 crushed garlic clove
- 1 tbsp Thai fish sauce
- 1 tbsp brown sugar
- 2 limes
- 20g Thai basil
- 150g cooked and peeled king prawns
- 1 ripe mango
- 150g thinly sliced radishes
- 2 tbsp crispy onions, to serve
- Deseed and thinly slice the chillies, then finely chop the ginger and add both to a large bowl with the fish sauce, garlic and sugar. Mix well to combine, then add the grated zest of 1 lime and the juice of both. Chop the basil stalks (reserve the leaves) and add to the bowl.
- Peel and thinly slice the mango, then halve the prawns lengthways. Add the prawns, mango, torn basil leaves, sliced radishes and half the peanuts to the bowl, then toss together to coat. Serve immediately with a scattering of the remaining nuts and the crispy onions.
15 mins
2 serving
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