From Babcio’s cookbook

Prawn & Mango Salad

Name: Prawn & Mango Salad
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 300 g Prawns; 1 (200 g flesh), cubed Ripe Mango; 100 g Mixed Salad Greens; ¼, thinly sliced Red Onion; 1, juiced Lime; 1 tbsp Fish Sauce; 1, sliced Chili; 2 tbsp (20 g) Roasted Peanuts; 3 tbsp Coriander

15 min · Easy · Serves 2

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What you need

Written for 2. Change that in the app and the amounts follow.

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How it goes

Cook the prawns in a hot dry pan (or under the grill) for 2 minutes per side until just pink and curled. Season with a pinch of salt. Let cool slightly.
Babcio’s tip
Overcooked prawns are like tiny rubber bands: they chew forever. Pink and curled means done. Tight circle means overdone.
Whisk lime juice and fish sauce together to make the dressing.
Babcio’s tip
Fish sauce smells alarming in the bottle. On the salad with lime, it transforms. Trust Babcio.
Arrange salad greens, mango cubes, red onion, and chili in a large bowl.
Add the warm prawns, drizzle the dressing over everything, and toss gently. Top with peanuts and cilantro.
Babcio’s tip
Serve immediately: once dressed, this salad does not wait. Eat it right away, kochanie.

What she’d tell you

A salad that tastes like a summer holiday. Babcio ate something like this at a night market in Thailand and spent the whole flight home trying to remember exactly what was in it. This is my best reconstruction, and I am proud of it.