Food and Travel Magazine | King prawn and mango rice paper salad

Ingredients

• 400ml coconut water or water
• 8 raw shell-on king prawns, trimmed
• 1 unripe mango, peeled and cut into thin moons
• 1 beetroot (optional; see cook’s note), julienned
• 100g sugar snap peas, sliced lengthways
• 8 quail’s eggs, cooked, peeled and halved
• 4 x 22cm sheets rice paper, snipped into 3cm strips
• 1tbsp dried shrimp (optional), coarsely ground with a mortar and pestle
• 2tbsp crispy shallots
• 40g Vietnamese coriander or Thai basil
• 40g tamarind paste
• 2tbsp soft brown sugar
• 2tbsp premium fish sauce
• 1 small round shallot, finely diced
• 1 bird’s eye chilli, sliced diagonally
• 3tbsp roasted peanuts or cashews, roughly chopped