Thai Prawn Salad with Garlic Dressing and Frizzled Shallots from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Name: Thai Prawn Salad with Garlic Dressing and Frizzled Shallots from Thai Food and Cooking by Judy Bastyra and Becky Johnson
Ingredients: 45 ml/3 tbsp roasted peanuts, coarsely chopped; 4 large shallots, thinly sliced and fried until crisp in 30ml/2 tbsp groundnut (peanut) oil; salt; ground black pepper; 10 cm/4 in piece cucumber, sliced; 1 small red onion, halved and thinly sliced; a few fresh mint sprigs; a few fresh coriander (cilantro) sprigs; 15-30 ml/1-2 tbsp Thai fish sauce; 1 fresh red chilli, seeded and finely chopped; 5-10 ml/1-2 tsp light rice vinegar; 1 large garlic clove, chopped; 10-15 ml/2-3 tsp caster (superfine) sugar; juice of 2 limes; 1 ripe but firm mango; 30 ml/2 tbsp olive oil, plus extra for brushing; 2 carrots, cut into long thin shreds; 675 g/1½ lb medium raw prawns (shrimp), peeled and deveined, with tails intact; ½ fresh red chilli, seeded and finely chopped; finely shredded rind of 1 lime

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In this intensely flavoured salad, sweet prawns and mango are partnered with a sweet-sour garlic dressing heightened with the hot taste of chilli. The crisp fri

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Ingredients

45 ml/3 tbsp roasted peanuts, coarsely chopped
4 large shallots, thinly sliced and fried until crisp in 30ml/2 tbsp groundnut (peanut) oil
salt
ground black pepper
10 cm/4 in piece cucumber, sliced
1 small red onion, halved and thinly sliced
a few fresh mint sprigs
a few fresh coriander (cilantro) sprigs
15-30 ml/1-2 tbsp Thai fish sauce
1 fresh red chilli, seeded and finely chopped
5-10 ml/1-2 tsp light rice vinegar
1 large garlic clove, chopped
10-15 ml/2-3 tsp caster (superfine) sugar
juice of 2 limes
1 ripe but firm mango
30 ml/2 tbsp olive oil, plus extra for brushing
2 carrots, cut into long thin shreds
675 g/1½ lb medium raw prawns (shrimp), peeled and deveined, with tails intact
½ fresh red chilli, seeded and finely chopped
finely shredded rind of 1 lime