Mango and Prawn Salad

Ingredients:

1 cup snow peas
1 large ripe mango
16 large cooked prawns, peeled, deveined and halved lengthwise
4 spring onions, thinly sliced diagonally
2 cups mesclun (salad greens)

For the dressing:

1 slice garlic, crushed
1 tsp chopped fresh ginger
1 tsp palm or light brown sugar
1 tsp chopped coriander root
¼ cup fresh coriander leaves
2 tsp fish sauce
1 tsp peanut oil
¼ cup lime juice

Method:

To make the dressing, put all the ingredients into a small bowl and whisk together.

Trim the snow peas and steam for 5 minutes, or until tender-crisp. Refresh in a bowl of chilled water, then drain and pat dry.

Peel and slice the mango. Arrange the prawns and mango on four individual plates, Sprinkle the snow peas and spring onion and mesclun evenly on top.

Spoon the dressing over the salads and serve immediately.

Variation:

For a sweeter dressing, substitute orange juice for the lime juice and add peeled fresh orange segments to the salad.