If you're looking for a recipe that combines the exotic flavours of Thailand with the simplicity of grilling, our Thai Grilled Prawns with Green Mango Salad is the perfect dish.
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Thai cuisine is known for its incredible balance of flavours—salty, sweet, sour, and spicy—all in one bite. This recipe captures that essence. The green mango salad offers a tangy crunch with a hint of sweetness, balanced by the earthy, herby notes of coriander and Thai basil.
Quick and Easy to Prepare
Despite its complex flavours, this recipe is incredibly easy to prepare. With just a few steps, you’ll have a dish that feels like a gourmet meal but comes together in under an hour. The prawns are basted with a marinade full of simple everyday ingredients, and the salad is tossed together in minutes. This recipe is straightforward, with no complicated techniques required.
Choosing the Right Prawns
When selecting prawns for this dish, opt for King Prawns or Tiger Prawns. These varieties are large, meaty, and perfect for grilling. They hold up well to the high heat, remaining juicy on the inside with a slight char on the outside. Look for prawns that are fresh, with a firm texture and a mild, ocean-like smell. If fresh prawns aren’t available, frozen prawns work well too—just be sure to thaw them completely before marinating.
King prawns, headless and cleaned
Prawn Marinade:
1/4 cup fish sauce
1/4 cup fresh lime juice
1 tbsp sriracha
1 stalk lemongrass, bruised and sliced
20 Thai basil leaves, chopped
1/4 cup sugar
1 tbsp olive oil
4 garlic cloves, minced
For the Salad
1 green mango, julienned
1 carrot, grated
1 garlic clove<, diced
1 red chili, finely chopped
1/2 red onion, thinly sliced
1/2 cup fresh coriander chopped
1/2 cup fresh Thai basil, chopped
2 tbsp fish sauce
2 tbsp lime juice
1 tsp sugar
STEP 1In a bowl, combine the fish sauce, lime juice, sriracha, bruised lemongrass, diced Thai basil, sugar, olive oil, and minced garlic. Mix well until the sugar has dissolved.
STEP 2In a large bowl, combine the julienned green mango, grated carrot, diced garlic, finely chopped red chili, thinly sliced red onion, chopped coriander, and Thai basil. Toss the ingredients together.
STEP 3In a small bowl, whisk together the fish sauce and lime juice. Pour this dressing over the green mango salad, tossing everything until evenly coated. Set aside to allow the flavours to meld.
STEP 4Preheat your grill to 250C/300C. Remove the prawns and grill them for 2-3 minutes on each side, basting them with the marinade until they turn pink and are cooked through. Be careful not to overcook them.
STEP 5Arrange the green mango salad on a serving platter. Place the grilled prawns on top, garnishing with extra Thai basil or coriander if desired. Serve immediately and enjoy!
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below or tag @aldergrills on Instagram.
