Prawn And Mango Salad

Written by: Kerby Hukom



Time to read 0 min

Prep time: 20 mins

Servings: 4 pers

Cook time: 30-40 mins

Category: Snack

Origin: Middle East



  • 2 teaspoons minced galangal fresh ginger
  • 2 teaspoons palm sugar or brown sugar
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons fish sauce (nam pla)
  • 1/2 teaspoon Asian chili-garlic sauce, preferably Sambal Oelek
  • 1/4 cup García de la Cruz Organic Extra Virgin Olive Oil
  • 1 teaspoon toasted sesame oil


  • 16 cooked medium shrimp, peeled and deveined
  • 1 cup sliced fresh mango
  • ½ cup chopped peeled and seeded cucumber
  • ½  cup chopped red bell pepper
  • ¼  cup finely chopped fresh cilantro
  • ¼ tablespoon crushed roasted peanuts
  • Mixed baby greens



Dressing: In a small bowl, whisk together galangal, palm sugar, lime juice, fish sauce and chili-garlic sauce. Gradually whisk in García de la Cruz Organic Extra Virgin Olive Oil and sesame oil until well blended.

In a large bowl, combine shrimp, mango, cucumber, red pepper, cilantro and peanuts. Add dressing and toss to combine. Divide salad greens evenly among four plates.  Place salad mixture on top of greens. Serve immediately.