Thai prawn and mango crispy noodle salad
Celebrating national crispy noodle salad day with this fresh and summery inspired ingredients! A true fusion of Australian and Asian flavours. I created this Thai prawn and mango crispy noodle salad as a contribution to this day using products gifted from Chang’s. It’s no secret I love crispy textures and this combo of ingredients delivers on that as well as my love for mangoes!
Australian mangoes
As summer has started in Australia mangoes are everywhere! I kept seeing grilled mangoes online, which tempted me to give it a go since I tend to just eat it cold and fresh. Surprisingly I really enjoyed it! And I think you will too if you enjoy warm fruit, for example apple in a crumble or peach in a pie. We typically consume Kensington Pride mangoes instead of the Calypso mangoes as I find them to be sweeter. However you may use any yellow mango you prefer for this Thai prawn and mango crispy noodle salad.
Salad preparation
I will be making this for Christmas lunch as well as other items, so organizing my time efficiently is a must. Therefore as part of my prep I will be cutting the fresh ingredients as early as I can and then leaving the prawns and mangoes last minute since they won’t be take a lot of time but they need to be warm.
Like any dressing in a leafy type salad, it should be the very last item added so that the components don’t go too mushy. Though in this case it is imperative that you do because you want to maintain the crispy noodles from getting damp! The Chang’s dressing for crispy noodle salad gives this Thai prawn and mango crispy noodle salad a sweet flavour. I just added the extra lime juice for that little bit of tanginess since the mango is sweet also.
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- 350 g frozen peeled prawn cutlets, 24 pieces
- 1 ½ tbs lemongrass paste
- ¾ tbs ginger paste
- 1 tbs extra virgin olive oil, more for cooking
- 1/3 cup fresh coriander, chopped
- ½ small wombok/chinese cabbage, 500g, sliced or you can replace it with white cabbage
- 1 packet Chang’s crunchy fried noodles, 100g
- 1-2 fresh green onions, chopped
- ¼ cup salted peanuts
- ¼ cup coconut flakes
- 2 fresh mangoes, I used Kensington Pride
- Extra virgin olive oil for brushing
- ¼ cup Chang’s crispy noodle salad dressing
- ¼ cup extra virgin olive oil
- 2 tbs lime juice
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Begin by thawing the frozen prawn as per packet instructions. Once they are thawed marinate them with the lemongrass paste, ginger paste and extra virgin olive oil. Continue by assembling the salad ingredients in a large bowl.
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Just before you are ready to serve the salad cook the prawns and mangoes. Skewer the prawns, you can cook them individually instead of skewering, it just makes it easier when flipping the skewered prawns. Fry them on a medium/high heat with a drizzle of extra virgin olive oil. Cook the prawns for up to 3 ½ min on each side. You’ll know they are ready when the flesh is no longer translucent.
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At the same time as the prawns are cooking, cut each mango along the length to separate the two cheeks and set the large stone in the middle aside. Cut each of the four unpeeled cheeks into 3 wedges. Then heat a grill pan on a medium/high heat and apply a drizzle of extra virgin olive oil. Brush each of the 12 mango pieces with extra virgin olive oil also and grill them for 2-3 min on each side.
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Prepare the dressing by simply mixing the ingredients together. Place the cooked mangoes and prawns on the salad and then pour the dressing all over it. Serve straight away.
