Griddled prawns with mango, noodles and herbs
Serves: 8
Prep time: 40 minsTotal time: 
Photograph by Martin Poole
Griddled prawns with mango, noodles and herbs
Serves: 8
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
338Kcal
Fat
9gr
Saturates
1gr
Carbs
34gr
Sugars
15gr
Fibre
3gr
Protein
31gr
Salt
1gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 2 medium carrots
- 1 cucumber
- 2 spring onions
- 100g sugar snaps
- 1 large underripe mango
- 2 small handfuls of mint
- 2 small handfuls of basil leaves
- 2 x 600g bags frozen Taste the Difference shell-on jumbo king prawns, peeled but tails left on
- 2 tbsp rapeseed or vegetable oil
- 2 x 300g packs fresh ready cooked rice noodles
- about 50g salted peanuts, chopped
- lime wedges, to serve
For the dressing:
- 3 red bird eye chillies, deseeded and finely chopped
- 2 fat garlic cloves, finely chopped
- 4 tbsp light brown soft sugar
- juice of 6 limes
- 4 tbsp Thai fish sauce
- 8 tbsp rice vinegar or water
- 1 tbsp toasted sesame oil
Step by step
Get ahead
Make the dressing the day before.
- Peel, trim and finely shred the carrots. Halve the cucumber lengthways and deseed it, then finely shred. Trim and shred the spring onions. Slice the sugar snaps. Peel the mango, then slice off the mango cheeks and remove the stone; finely slice the mango flesh. Shred the herbs and toss with the shredded vegetables and mango in a bowl.
- Mix all the dressing ingredients together.
- Toss the prawns with the oil, then griddle them in batches for 2-3 minutes on each side until cooked through.
- Toss the shredded vegetables with the noodles, prawns and half the dressing. Arrange on eight plates, drizzle with the extra dressing, scatter with chopped peanuts and serve with lime wedges.
