This little known salad with delicate flavors will amaze your family and guests. You can also prepare it with tangerines instead of mangoes and oranges.
200 g prawns, peeled and deveined
100 g orange, peeled and cut in segments
100 g mango, peeled and sliced 2 tablespoons lime juice 2 tablespoons fish sauce 1 tablespoon roasted chili paste 100 ml chicken stock 25 g onion, thinly sliced A dozen mint leaves, chopped A few salad leaves
½ red cayenne pepper, sliced, to garnish
Bring the chicken stock to a boil. Add fish sauce, roasted chili paste and prawns. Cook for 2 minutes or until the prawns turn pink. Cool for a few minutes then mix the stock and prawns with the rest of the ingredients but salad leaves and cayenne pepper. Taste to adjust the seasoning.
Serve on a bed of salad leaves. Garnish with cayenne pepper.