Vietnamese Green Mango and Prawn Salad
Gỏi xoài xanh: julienned green mango and carrot with lightly poached prawns, in a fish sauce, lime, and simple syrup dressing. Fresh, acidic, and salty at the same time.
Ingredients
- 1 green mango (firm, unripe)
- 1 large carrot
- 1/2 medium red onion
- 12 raw prawns
- 4 mint leaves
- 3 tbsp lime juice (or lemon juice)
- 2 tbsp fish sauce
- 3 tbsp simple syrup (equal parts water and sugar, dissolved over heat)
Method
- 1
Peel the green mango. It being firm and unripe is what determines the texture of the salad: a ripe one turns into mush when cut.
- 2
Grate the mango and carrot into long strips, and slice the red onion into thin slivers. Mix the three.
- 3
Clean the prawns: twist off the head, remove the shell and legs, and leave only the last ring and the tail.
- 4
Make an incision along the back and remove the vein, which is bitter and sometimes contains traces of sand.
- 5
Boil water in a small pot (saucepan) and, only when it reaches a boil, cook the prawns for just 1 minute, until they change color. Do this in two batches so the water does not lose temperature, and do not overcook: they become rubbery.
- 6
Prepare the dressing by mixing the fish sauce, lime juice, and simple syrup.
- 7
Season the salad to taste, divide it into plates, and place three prawns on each portion.
- 8
Finish with a mint leaf in the center.