Thai cuisine offers a beautiful balance of sweet, sour, salty, and spicy flavors that come together in harmony. One dish that perfectly showcases this balance is the Thai prawn and mango salad. This refreshing salad combines succulent prawns with the sweetness of ripe mango, crisp vegetables, and a tangy dressing that brings everything together.
Whether you are looking for a light lunch, a starter for dinner, or a dish to impress guests at your next gathering, this salad delivers on all fronts. The combination of textures and flavors makes it a standout choice for warm weather dining, though it can be enjoyed year-round. This recipe is simple enough for beginners yet refined enough to serve at special occasions.
Recipe Overview
This Thai prawn and mango salad recipe takes approximately 30 minutes to prepare from start to finish. The dish serves four people as a main course or six as an appetizer. What makes this salad special is the contrast between the sweet mango, tender prawns, crunchy vegetables, and the bright, zesty dressing that ties everything together.
The recipe requires minimal cooking, making it perfect for days when you want something fresh without spending hours in the kitchen. Most of the preparation involves chopping vegetables and mixing the dressing, while the prawns cook quickly in just a few minutes.
Ingredients
For the Salad:
- 500g large prawns, peeled and deveined
- 2 ripe mangoes, peeled and julienned
- 1 medium red capsicum, thinly sliced
- 1 medium carrot, julienned
- 2 cups mixed salad leaves
- 1 small red onion, thinly sliced
- 1 cucumber, julienned
- 1/2 cup fresh coriander leaves
- 1/4 cup fresh mint leaves
- 1/4 cup roasted peanuts, roughly chopped
- 2 tablespoons vegetable oil for cooking
For the Dressing:
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 red chili, finely chopped (adjust to taste)
- 1 teaspoon sesame oil
Method
Prepare the Dressing
Start by making the dressing as this allows the flavors to meld together while you prepare the other ingredients. In a small bowl, combine the lime juice, fish sauce, palm sugar, rice vinegar, minced garlic, chopped chili, and sesame oil. Whisk everything together until the sugar dissolves completely. Set aside to let the flavors develop.
Cook the Prawns
Heat the vegetable oil in a large frying pan over medium-high heat. Once hot, add the prawns in a single layer. Cook for approximately two minutes on each side until they turn pink and opaque. Be careful not to overcook them as they can become rubbery. Once cooked, remove from heat and allow them to cool slightly.
Prepare the Vegetables and Mango
While the prawns are cooling, prepare all your vegetables and mango. Cut the mango flesh into thin strips. Julienne the carrot and cucumber into matchstick-sized pieces. Slice the red capsicum thinly and the red onion into fine half-moons. Wash and dry the salad leaves, coriander, and mint.
Assemble the Salad
In a large mixing bowl, combine the salad leaves, julienned mango, sliced capsicum, carrot, cucumber, and red onion. Add the coriander and mint leaves. Toss gently to distribute everything evenly.
Add Prawns and Dressing
Add the cooked prawns to the bowl with the vegetables. Pour the dressing over the salad and toss everything together gently but thoroughly, ensuring the dressing coats all ingredients evenly.
Final Touches
Transfer the salad to a serving platter or individual bowls. Sprinkle the chopped roasted peanuts over the top for added crunch and flavor. Serve immediately for the best texture and taste.
Serving and Temperature Guide
This Thai prawn and mango salad is best served immediately after preparation while the vegetables are still crisp and the prawns are at their peak texture. The salad should be served at room temperature or slightly chilled. If you prefer a cooler salad, you can refrigerate it for 10 to 15 minutes before serving, but avoid leaving it too long as the dressing can make the leaves wilt.
For presentation, consider serving the salad on a large white platter to showcase the vibrant colors. Individual portions work well for dinner parties, allowing each guest to have a beautifully plated serving. Garnish with extra herbs, lime wedges, and whole prawns if desired.
This dish pairs wonderfully with jasmine rice if you want a more substantial meal, or it can stand alone as a light lunch. For beverages, consider serving it with iced green tea, white wine, or a light beer.
Nutritional Information
Per serving (based on 4 servings):
- Calories: 285
- Protein: 28g
- Carbohydrates: 24g
- Fat: 10g
- Fiber: 4g
- Sugar: 18g
- Sodium: 680mg
This salad is rich in protein from the prawns, providing essential amino acids for muscle maintenance and growth. The mango and vegetables contribute vitamins A and C, supporting immune function and skin health. The dish is relatively low in calories while being nutrient-dense, making it suitable for those watching their calorie intake.
The healthy fats come primarily from the peanuts and sesame oil, which provide omega3 fatty acids. The fiber content from the vegetables and mango aids digestion and promotes satiety. Keep in mind that the sodium level comes mainly from the fish sauce, which can be reduced if you are monitoring salt intake.
Tips and Tricks
Choose the Right Prawns: Fresh prawns yield the best flavor, but frozen prawns work well too. If using frozen prawns, thaw them completely and pat dry before cooking to prevent excess water in your salad.
Mango Selection: Pick mangoes that are ripe but still firm. Overripe mangoes can become mushy in the salad. The mango should give slightly when pressed and have a sweet aroma at the stem end.
Make It Ahead: You can prepare the dressing up to two days in advance and store it in the refrigerator. The vegetables can be chopped a few hours ahead and kept in airtight containers. However, only assemble the salad just before serving.
Balance the Flavors: Taste your dressing before adding it to the salad. Thai cuisine is about balance, so adjust the lime juice for sourness, fish sauce for saltiness, sugar for sweetness, and chili for heat according to your preference.
Prevent Wilting: To keep your salad crisp, ensure all vegetables are completely dry before mixing. You can also serve the dressing on the side and let people add it to their individual portions.
Texture Matters: The combination of soft prawns, crunchy vegetables, and crispy peanuts is essential. Do not skip the peanuts as they add an important textural element.
Alternative Ingredients and Techniques
Vietnamese Prawn and Mango Salad Variation: For a Vietnamese twist, add glass noodles to the salad. Soak rice vermicelli in hot water until soft, then drain and add to the salad. This creates a more filling dish while maintaining the fresh flavors.
Creamy Dressing Option: If you prefer a prawn and mango salad with creamy dressing, mix three tablespoons of mayonnaise with two tablespoons of sweet chili sauce, one tablespoon of lime juice, and a teaspoon of fish sauce. This creates a richer dressing that some prefer.
Protein Alternatives: Replace prawns with grilled chicken strips, firm tofu for a vegetarian version, or cooked crab meat for a different seafood option. Each protein brings its own character to the dish.
Vegetable Substitutions: If red capsicum is unavailable, use yellow or orange capsicum. Snow peas or sugar snap peas add a nice crunch. Bean sprouts provide additional texture and are common in Thai salads.
Herb Variations: While coriander and mint are traditional, you can add Thai basil for an authentic touch. Some people substitute parsley if they are not fond of coriander.
Nut Options: Cashews or almonds can replace peanuts. For those with nut allergies, toasted sesame seeds or crispy fried shallots provide the necessary crunch.
Heat Level Adjustment: Remove the seeds from the chili for less heat, or use a milder variety. Conversely, add more chilies or a dash of sriracha to the dressing for extra spice.
Glass Noodle Addition: Creating a Thai prawn salad with glass noodles transforms this into a more substantial meal. Soak 100g of glass noodles in warm water for 10 minutes, drain, and toss with the other ingredients.
Frequently Asked Questions
How long does Thai prawn and mango salad keep?
This salad is best eaten fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. Note that the vegetables will soften and the salad will not be as crisp. Store the dressing separately if possible.
Can I make this salad in advance?
You can prepare components in advance, but assemble just before serving. Cook and refrigerate prawns, prepare and store vegetables separately, and make the dressing ahead. Combine everything within 30 minutes of serving for optimal freshness.
What is the best dressing for prawn and mango salad?
The traditional Thai dressing made with lime juice, fish sauce, and palm sugar is most authentic. However, some prefer a creamy dressing with mayonnaise, or a simple vinaigrette. The best dressing depends on personal preference, but the Asian-style dressing complements the ingredients most effectively.
Can I use cooked prawns from the supermarket?
Yes, pre-cooked prawns work well and save time. Simply add them to the salad without additional cooking. However, freshly cooked prawns generally have better texture and flavor.
Is this salad suitable for meal prep?
This salad is not ideal for traditional meal prep as it loses freshness quickly. However, you can prep all components separately and assemble daily for a fresh lunch option throughout the week.
What makes this salad authentically Thai?
The authentic Thai prawn and mango salad uses fish sauce, lime juice, palm sugar, and fresh herbs in the dressing. The balance of sweet, sour, salty, and spicy flavors is key to Thai cuisine.
Can I make this salad vegetarian?
Replace prawns with firm tofu or tempeh, and substitute fish sauce with soy sauce or tamari. The rest of the recipe remains the same, creating a delicious vegetarian option.
How do I prevent the mango from browning?
Cut the mango just before assembling the salad. The lime juice in the dressing also helps prevent oxidation and browning. If you must cut it ahead, toss it lightly with lime juice.
Conclusion
Thai prawn and mango salad represents the best of Thai cooking with its harmonious blend of flavors and textures. This easy Thai prawn and mango salad recipe brings restaurant-quality results to your home kitchen without requiring advanced cooking skills or hard-to-find ingredients.
The beauty of this dish lies in its versatility. You can adjust the heat level to suit your taste, swap ingredients based on what you have available, and even transform it into a more substantial meal by adding noodles or serving it with rice. Whether you follow the traditional recipe or experiment with variations like the Vietnamese prawn and mango salad or versions with creamy dressing, the fundamental combination of sweet mango, savory prawns, and zesty dressing remains irresistible.
This salad works equally well as a quick weeknight dinner, a healthy lunch option, or an impressive dish for entertaining guests. The vibrant colors make it visually appealing, while the fresh ingredients ensure it tastes as good as it looks. Once you master this basic recipe, you will find yourself returning to it again and again, perhaps making small adjustments each time to suit different occasions or preferences.
Give this Thai prawn and mango salad recipe a try, and discover why this combination has become a favorite in Thai restaurants and home kitchens around the world.
