Green mango salad with prawns

• lime juice↗2 tbsp tbsp
• small red chilli↗1

  seeded and finely chopped

• fish sauce↗2 tbsp tbsp
• light muscovado sugar↗1 tbsp tbsp
• shallots↗3

  finely sliced

• roasted salted peanuts↗85g g

  finely chopped

• green mangoes↗2

  or 3 Granny Smith apples

• chopped mint2 tbsp tbsp
• sunflower oil↗1 tbsp tbsp
• pack raw shell-on headless prawn↗200g g

  peeled but with tail on (or, if you use ready peeled prawns, you need 175g/6oz)

• little gem lettuces↗2
• spring onions↗2

  shredded

Step-by-step instructions

1. 1

   Mix together the lime juice, chilli, fish sauce and sugar in a large bowl. Add the shallots and three quarters of the peanuts and mix well. Cover and set aside for up to 4 hours.

2. 2

   Peel and coarsely grate the mango or apple, and stir into the mixture along with the mint. Heat the oil in a frying pan or wok, add the prawns and stir fry quickly until evenly pink – about 2 minutes.

3. 3

   Scatter the lettuce leaves on a serving plate and spoon the salad mixture in the centre. Surround with the prawns and scatter over the remaining peanuts and spring onions.