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
1 small orange, peeled and cut in segments
100 mango slices 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
Place prawns, lime juice, fish sauce, roasted chili paste and stock in a saucepan. Stir and heat slowly until prawns turn pink. Taste to see if extra lime juice or fish sauce is needed.
Remove from heat. Add onions and mint. Toss gently. Serve on a bed of salad, oranges and mangoes. Garnish with chili rinds.