Janelle Bloom d Thai prawn, mango & coconut sala

RECIPE CARD - Janelle Bloom
t salad
Thai prawn, mango & coconu
Serves 4
INGREDIENTS:
wns
500g cooked medium king pra
rs
ppe
24 wonton wra
Peanut oil, for deep frying
2 green mangoes (see JB tip)
200g snow peas, topped
seeds
2 lebanese cucumber, halved
removed
4 green onions, thinly sliced
d
11/2 cups bean sprouts, trimme
es
leav
t
min
ll
sma
2/3 cup
sted
3/4 cup shredded coconut, toa
Dressing
1/4 cup coconut milk
1 garlic clove, crushed
et
2 tablespoons chilli jam or swe
chilli sauce
1 lime juiced
1 teaspoon brown sugar
METHOD:
ng prawn
wns through the centre (retaini
Peel, de vein and halve the pra
ate until required.
shape) if large, cover and refriger
until golden and
rs one at a time in peanut oil
Deep fry the wonton wrappe
set aside to cool.
crisp, drain on a wire rack and
julienne peeler
e mango with an asparagus or
Meanwhile, peel and thinly slic
strips and
w peas and cucumber into thin
and place into a bowl. Cut sno
prawns
and
t
, bean sprouts, mint, coconu
add to the mango. Add onions
and toss to combine.
op jar and
e all the ingredients in a screw-t
To make the dressing, combin
shake to combine.
chips and serve.
d, toss gently. Top with wonton
Pour the dressing over the sala
ripe regular
Asain variety they are not unJB tip: Green mangoes are an
e green
som
and
res
sto
y
cer
asian gro
mangoes. They are available from
large firm
included) not close asian stores
grocers. For those of you (me
(available
s
le Nov-feb) or Calypso mangoe
mangoes such as R2E2 (availab
stitute
sub
d. Green papaya is a suitable
sept-march) are equally as goo
ST R AT H F I E L D
when mangoes not available.
FEST IVAL 2012
RS
A S I A N F L AV O U
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