This recipe appeared in the July 2015 issue of bbcgoodfood magazine. I made it for a party and it was a huge hit. It’s colourful and flavourful, and very easy to make. There’s a lot of impact for such an easy recipe. I highly recommend this for a party (double the recipe if needed for larger groups), or for a simple, summery family meal.

Prawn, Mango and Peanut Crunch Salad
Serves 5
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
  1. 300g/11oz cooked king prawns
  2. 250g tub prepared mango, cut into smaller pieces if very large
  3. 200g/7oz frozen soya beans, defrosted
  4. 1/2 small white cabbage, finely sliced
  5. 1 red pepper, finely sliced
  6. 2 large carrots, cut into thin strips
  7. 100g/4oz salted peanuts, roughly chopped
  8. handful each mint and Thai basil or coriander, chopped
  1. zest and juice of 2 large limes
  2. 3 tbsp mango chutney
  3. 1 red chilli, deseeded, finely chopped
  4. 2 tbsp fish sauce
  1. First, make the dressing. Measure the ingredients into a large bowl, season and whisk until smooth.
  2. Add the salad ingredients to the bowl and toss everything together until well coated in the dressing. Serve straight away.
  1. I put the nuts on the side as I can't eat them. A nice alternative to nuts is dried, roasted edamame/soya beans, crushed or roughly chopped.
Adapted from BBC Good Food
Adapted from BBC Good Food
The Pescetonian
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